Stacked Veggie Quesadilla Recipe

Name: Stacked Veggie Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 8-inch-diameter flour tortillas; 1 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 15-to 16-ounce can black beans, rinsed, drained; 1/2 cup salsa, divided; 2 garlic cloves, chopped; 1 teaspoon chili powder; 1 cup coarsely grated hot pepper; Monterey jack cheese; 1/4 cup chopped fresh cilantro; Sour cream; Additional salsa; Fresh cilantro sprigs (for garnish)

Servings: persons

4 8-inch-diameter flour tortillas
1 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 15-to 16-ounce can black beans, rinsed, drained
1/2 cup salsa, divided
2 garlic cloves, chopped
1 teaspoon chili powder
1 cup coarsely grated hot pepper
Monterey jack cheese
1/4 cup chopped fresh cilantro
Sour cream
Additional salsa
Fresh cilantro sprigs (for garnish)

1
Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
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 saute 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.
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.

763

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 8-inch-diameter flour tortillas, 1 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, and more.

Yes, Stacked Veggie Quesadilla falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stacked Veggie Quesadilla

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