Stacked Veggie Quesadilla

Ingredients

• 8 ounce butternut squash peeled chopped cut into 1/2- to 3/4-inch cubes
• 15 ounce black beans rinsed drained canned
• 1 teaspoon chili powder 
• 1 sprigs cilantro leaves fresh (for garnish)
• 4 8-inch flour tortilla 
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic clove chopped
• 4 servings monterrey jack cheese 
• 1 cup pepper flakes hot grated
• 0.5 cup salsa divided
• 4 servings salsa 
• 4 servings cream sour
• 2 tablespoons vegetable oil divided
• 1 cup onion white chopped

Equipment

• bowl
• frying pan
• baking sheet
• plastic wrap
• potato masher
• broiler
• microwave

Directions

1. Preheat broiler. Put tortillas in single layer on baking sheet.
2. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
3. Place squash in microwave-safe bowl.
4. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain.
5. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
6. Add onion and sauté until beginning to brown, about 3 minutes.
7. Add squash; stir 1 minute. Season with salt and freshly ground black pepper.
8. Spread out squash in even layer over 1 tortilla.
9. Add 1 tablespoon oil to skillet.
10. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa.
11. Spread over second tortilla.
12. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
13. Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning.
14. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla.
15. Cut into 4 wedges.
16. Garnish with sour cream, salsa, and cilantro sprigs.
17. Per serving: 424 calories, 22 g fat, 7 g fiber
18. Bon Appétit