Recipe for squash and white bean quesadillas
Serves 6
¾cup cooked, pureed squash¼teaspoon ground cumin¼teaspoon paprika6(9-inch) flour tortillas¾cup canned white beans, drained1½cups shredded Monterey Jack cheese2scallions, thinly slicedSalt and pepper, to taste3teaspoons canola oilHot sauce (for sprinkling)
1. Set the oven at 300 degrees. Set a wire rack inside a rimmed baking sheet.
2. In a small bowl, mix together squash puree, cumin, and paprika.
3. Lay 3 tortillas on the counter. Spread each with squash puree, and sprinkle with beans, cheese, scallions, salt, and pepper. Place a tortilla on top.
4. In a large skillet, heat 1 teaspoon oil over medium-high heat, cook quesadilla for 2 minutes on each side or until golden and crispy. Transfer to the baking sheet and keep warm in the oven. Heat the remaining tortillas and keep them warm in the same way.
5. Cut each quesadilla into 6 wedges. Serve with hot sauce. Karoline Boehm Goodnick
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