Smoky Delicata Squash & Black Bean Baked Quesadillas
Spicy seared delicata squash, blackened onions, black beans, and pepper jack, tucked inside a tortilla and baked until melty and golden. Serve with a little pico de gallo or fresh tomato slices and dinner's made!
Yield: 6quesadillas
Ingredients
1tablespoon+ 1 tablespoon olive oildivided
1small yellow onionhalved and sliced thin
1delicata squashhalved, seeds removed, and cut into 1/4-inch thick "C" shapes
1/3cupwater
1tablespoonbrown sugar
1teaspooncumin
1teaspoonsmoked paprika
1/2teaspoonchili powder
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
6 10-inchflour tortillas
1cupcooked black beansor about 1/2 of a 15-ounce can, drained and rinsed
4ouncespepper jack cheesesliced thin
Assorted toppings for servingoptional, such as sour cream, Greek yogurt, fresh cilantro, salsa, pico de gallo, sliced tomato, and/or sliced avocado
Instructions
Preheat oven to 375 degrees Fahrenheit. Set out two rimmed baking sheets.
Drizzle 1 tablespoon olive oil into a large saute pan over medium-high heat. When hot, add the onions. Saute, stirring occasionally, until tender and browned here and there, about 5 minutes. Remove onions from pan and return pan to the burner. Reduce heat to medium and immediately add the remaining 1 tablespoon olive oil and the squash. Cook, stirring occasionally, until most of the squash pieces have been seared golden brown on at least one side and are beginning to soften, about 5 minutes. Reduce heat to medium-low and add water, brown sugar, cumin, smoked paprika, chili powder, salt, and pepper. Stir gently to distribute water and spices and continue to saute, stirring occasionally, until the water cooks off, about 3 minutes. Remove from heat.
Place a flour tortilla on your prep surface and add 1/6 of the toppings to the bottom half of the tortilla, in a single layer. Start with the squash, then scatter about 3 tablespoons of black beans, then add some onions and finally 3-4 slices of the pepper jack cheese. Fold the tortilla over to form a half-moon shape and carefully transfer to a baking sheet. Repeat with remaining tortillas. Make sure the quesadillas sit in a single layer on the baking sheets - I fit three to a sheet. Note: you can brush the quesadillas with a little olive oil at this point to help them bake up a little more crisp and golden. I usually do this, but I forgot this time and I really didn't miss the extra oil, so I left it out of the recipe.
Bake until the cheese has melted and the tortilla is golden brown and crisp in spots. Using a pizza cutter, cut each quesadilla into thirds. Transfer to plates and serve with assorted toppings, if desired.