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by Heide Horeth, 4 Ways to Yummy

These super kid-friendly quesedillas are a great way to include more protein and vegetables into your meal. 


4 – 8     tortillas (4 large or 8 small)
3 cups     winter squash, diced (butternut, acorn, kabocha or delicate)
2 tsp     Moroccan harissa dry spice mix (or make our recipe)*
15 oz can black beans (or any variety you prefer)
6 TBS     oil on reserve (as needed) 
2 cups     Monterey Jack cheese or cheddar, shredded  
Salt to taste

For the cilantro cream sauce: 

½ cup     sour cream or Greek yogurt
handful cilantro leaves
1 TBS     lime juice 
2 cloves garlic
½ jalapeno pepper or canned chilies (optional)
Salt to taste


Place all the ingredients or the cilantro cream sauce in a blender and process until smooth. Keep cold until ready to serve.
Peel and dice squash. Heat 2 Tbsp of oil in a sauté pan over medium-high heat. When oil is hot, add diced squash. (You may need to do this in two batches.)

Generously sprinkle Moroccan dry spice on squash and cook until it’s brown and soft. Flip squash as it cooks to keep it from burning. The squash should caramelize but not be mushy. Set aside.

Drain and rinse beans.

Heat a skillet and spray lightly with oil. Place a tortilla in pan and flip it after a few minutes.

Place generous amount of squash, beans and cheese on the heated large tortilla and cover with another tortilla. Cook for several minutes until golden. Carefully flip quesadilla and cook until both sides are warm and golden in color. 

Remove quesadilla from pan and slice it into desired sized wedges. 

Drizzle the sauce over quesadillas for a pretty presentation. Serve with cilantro cream, salsa, guacamole and sour cream, if desired.

*To make harissa, combine cumin, caraway, halaby pepper, cinnamon, and cayenne.


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