I've had this recipe from A Good Appetite marked for a long time...almost a year now! I finally got around to trying it last night. Very simple and very good! And also very healthy. I loved them. Justin said they had good flavor, but there was something about them that made them not great...he thought maybe the tortillas (I used whole wheat). So maybe I'll have to try them again sometime with corn or regular flour tortillas. 
Rebecca seemed to enjoy the bites she had too. She loves beans :) She had a big pile of the black beans plain. I didn't roast fresh squash. I just used the squash I had in the freezer. That made this meal come together in minutes :) I like that. I served them with corn, avocado, chopped pimento pepper and homemade salsa. I didn't really measure anything. I ended up with 3 quesadillas. 
Black Bean & Butternut Squash Quesadillas2 cups butternut squash, peeled & cut into 1/2-inch cubes
1 Tbsp. olive oil + more to brushing on the tortillas (I just used cooking spray for the tortillas)
salt
1 med red onion, chopped (I used yellow)
1 garlic clove, minced
1 Fresno chile, seeded and chopped (I skipped this)
1 c black beans, drained and rinsed (organic)
1 1/2 - 2 c grated Mexican cheese mix (I used cheddar since that's what we had)
8 fajita size tortillas (I used whole wheat) (use corn or other GF tortilla to make this GF)
Preheat oven to 400 F. Place the squash in a small roasting pan. Drizzle with 1/2 tablespoon of the olive oil & sprinkle with salt. Stir to coat. Roast for about 40 minutes, stirring occasionally, until the squash is light brown & soft. Set aside.
Turn oven down to 375 F. Heat 1/2 tablespoon of olive oil in a sauté pan. Add the onions & garlic & cook until the onions are soft & translucent. Stir in the chiles, squash & beans & heat through.
Brush a little olive oil on one side of 4 tortillas & place oil side down on baking sheets. Divide the bean & squash mixture between the 4 tortillas. Top each with cheese. Place a second tortilla on top of each & press down with the palm of your hand. Brush a little olive on the top tortillas. Place in the oven & bake for 12 minutes or until the tortillas are crisp & starting to brown.
Serve with sour cream & salsa
Makes 4 quesadillas
Brush a little olive oil on one side of 4 tortillas & place oil side down on baking sheets. Divide the bean & squash mixture between the 4 tortillas. Top each with cheese. Place a second tortilla on top of each & press down with the palm of your hand. Brush a little olive on the top tortillas. Place in the oven & bake for 12 minutes or until the tortillas are crisp & starting to brown.
Serve with sour cream & salsa
Makes 4 quesadillas
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