Stacked Veggie Quesadilla

Name: Stacked Veggie Quesadilla
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes; 425 grams black beans, rinsed, drained; 1 teaspoon chili powder; 1 sprig Fresh cilantro (for garnish); 4 8-inchs 8-inch-diameter flour tortillas; 59 milliliters chopped fresh cilantro; 2 garlic cloves, chopped; 4 servings Monterey jack cheese; 237 milliliters coarsely grated hot pepper; 118 milliliters salsa, divided; 4 servings Additional salsa; 4 servings Sour cream; 2 Tbsps vegetable oil, divided; 237 milliliters chopped white onion

The recipe Stacked Veggie Quesadilla could satisfy your Mexican craving in approximately 30 minutes. One portion of this dish contains roughly 13g of protein, 14g of fat, and a total of 402 calories. This recipe serves 4. Not a lot of people really liked this hor d'oeuvre. Head to the store and pick up vegetable oil, onion, chili powder, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

Preheat broiler. Put tortillas in single layer on baking sheet.

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Tortilla

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Baking Sheet

Broiler

Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.

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Cooking Oil

Place squash in microwave-safe bowl.

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Squash

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Microwave

Bowl

Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain.

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Water

Wrap

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Plastic Wrap

Microwave

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and sauté until beginning to brown, about 3 minutes.

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Onion

Add squash; stir 1 minute. Season with salt and freshly ground black pepper.

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Ground Black Pepper

Squash

Salt

Spread out squash in even layer over 1 tortilla.

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Tortilla

Spread

Squash

Add 1 tablespoon oil to skillet.

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Cooking Oil

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Frying Pan

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.

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Salt And Pepper

Chili Powder

Garlic

Potato

Beans

Salsa

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Potato Masher

Spread over second tortilla.

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Tortilla

Spread

Sprinkle cheese over third tortilla. Leave fourth tortilla plain.

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Tortilla

Cheese

Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning.

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Vegetable

Tortilla

Cheese

Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla.

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Cilantro

Tortilla

Cheese

Squash

Cut into 4 wedges.

Garnish with sour cream, salsa, and cilantro sprigs.

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Sour Cream

Cilantro

Salsa

Per serving: 424 calories, 22 g fat, 7 g fiber

Bon Appétit

Equipment

Ingredients

Servings:

227grams

package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes 425grams

black beans, rinsed, drained 1teaspoon

chili powder 1sprig

Fresh cilantro (for garnish)48-inchs

8-inch-diameter flour tortillas 59milliliters

chopped fresh cilantro 2

garlic cloves, chopped 4servings

Monterey jack cheese 237milliliters

coarsely grated hot pepper 118milliliters

salsa, divided 4servings

Additional salsa 4servings

Sour cream 2Tbsps

vegetable oil, divided 237milliliters

chopped white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.