For this meal, we just kind of threw together some leftovers, which turned out very tasty. Quesadillas are always delish, as long as you have some yummy cheese! Feel free to omit anything you don't like or have in your kitchen! Also, some sour cream and/or guacamole would make a great addition to the side.
- 1 tbsp. olive oil
- 2 cups chopped butternut squash
- 1 onion, chopped (whichever kind is your favorite)
- 1 clove minced garlic
- salt, to taste
- pepper, to taste
- whole-wheat tortillas (6-10, depending on how many ppl you are feeding)
- 1 12 oz. can corn kernels (with water)
- 1 12 oz. can black beans, rinsed
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 cups rotisserie chicken
- 1/2 cup monterrey jack cheese (or a mexican blend)
- cilantro, to garnish
- salsa, to top
- Heat olive oil in a skillet. Add butternut squash and saute for about 10 minutes.
- Add the onion and garlic and salt/pepper to taste. Cook until onions are browned and squash is tender (about 10 additional minutes).
- Meanwhile, heat the corn (and their water) and beans in a small pot on medium. Season with cumin and cayenne pepper. Simmer until hot.
- Take a tortilla and top with a portion of the squash mixture, bean/corn mixture, and cheese. Top with another tortilla.
- Spray a skillet with cooking spray and heat to medium-high. Place the tortilla pie on the skillet and cook until tortilla is browned. Flip (easiest done by placing a plate on the tortilla while it's in the pan, then turning the pan upside down to release the quesadilla onto the plate) quesadilla. It is done when browned on both sides and the cheese is melted.
- Garnish with salsa, sour cream, guacamole and some cheese!