Stacked Veggie Quesadilla
A hearty Mexican-inspired dish featuring layers of tortillas filled with butternut squash, black beans, cheese, and fresh vegetables. This colorful quesadilla stack is seasoned with chili powder and topped with fresh cilantro.
Ingredients
- •4 pieces 8-inch-diameter flour tortillas
- •1 package 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes
- •2 tablespoons vegetable oil, divided
- •1 cup chopped white onion
- •1 can 15-to 16-ounce can black beans, rinsed, drained
- •½ cup salsa, divided
- •2 cloves garlic cloves, chopped
- •1 teaspoon chili powder
- •1 cup coarsely grated hot pepper
- •1 cup Monterey jack cheese
- •¼ cup chopped fresh cilantro
- •½ cup Sour cream
- •½ cup Additional salsa
- •¼ cup Fresh cilantro sprigs (for garnish)
Cooking Instructions
- 1.
Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
3 min
- 2.
Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
10 min
- 3.
Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.
5 min
