Black bean& butternut squash quesadillas

2 c butternut squash, peeled & cut into 1/2-inch cubes
1 T olive oil + more to brushing on the tortillas
salt
1 med red onion, chopped
1 garlic clove, minced
1 Fresno chile, seeded & chopped
1 c black beans, drained & rinsed
1 1/2 - 2 c grated Mexican cheese mix
8 fajita size tortillas

Preheat oven to 400 F.

Place the squash in a small roasting pan. Drizzle with 1/2 tablespoon of the olive oil & sprinkle with salt. Stir to coat. Roast for about 40 minutes, stirring occasionally, until the squash is light brown & soft. Set aside. Turn oven down to 375 F.

Heat 1/2 tablespoon of olive oil in a sauté pan. Add the onions & garlic & cook until the onions are soft & translucent. Stir in the chiles, squash & beans & heat through.

Brush a little olive oil on one side of 4 tortillas & place oil side down on baking sheets. Divide the bean & squash mixture between the 4 tortillas. Top each with cheese. Place a second tortilla on top of each & press down with the palm of your hand. Brush a little olive on the top tortillas. Place in the oven & bake for 12 minutes or until the tortillas are crisp & starting to brown.

Serve with sour cream & salsa

Makes 4 quesadillas

Number of Servings: 4

Recipe submitted by SparkPeople user JENNI329.