Tuesday, April 7, 2015

Squash and black bean quesadillas

Thanks to the sad yellow squash in the fridge and staples like cheese and black beans, these quesadillas were created.

Cream cheese pairs fantastically with pepper jack cheese and salsa, and helps keep the other ingredients "glued" to the tortilla.

please excuse the shady kitchen-light picture

Squash and Black Bean Quesadillas

Corn tortillas
Cream cheese
Sliced pepper jack cheese
Black beans, drained
Taco seasoning*

Sliced sad vegetables:
Yellow squash

Sliced avocado

Spread cream cheese on a tortilla. Place on a preheated, greased skillet. Layer on pepper jack cheese and black beans. Keep the beans toward the middle so they don't spill out when you flip. Sprinkle on taco seasoning, to taste.

Layer on sliced sad vegetables, and top with another tortilla spread with cream cheese-- cream cheese-side down.

Carefully and creatively, flip the quesadilla so the other side has a chance to brown. A few lost beans can be tucked back inside.

Once it's browned and the middle is melty and hot, transfer to a plate and top with avocado and salsa. Dig in.

*Taco Seasoning:
I keep a mix on hand: 1 tsp each of salt, ground cumin, chili powder, coriander, and garlic powder, 1/2 tsp oregano, and 1/4 tsp of sugar and pepper. Shake it up in a small container and keep it until it's needed- which is kind of a lot.

P.S. These were a bit messy and cumbersome for quesadillas, which are generally easily eaten with the hands. In hindsight, I probably should have grated the squash and combined it with the black beans using the technique in this enchilada recipe, or made folded tacos.

P.P.S. I've found the secret to picking out avocados is to buy them hard, leave them on the counter, check them every day, and use them once they soften up just a bit. If that means shuffling the menu around the avocado's ripening schedule, so be it.

1 comment:

Suzy :) said...