Squash and Black Bean Quesadillas

Comfort food can still be filled with nutrient rich, regionally grown produce. Winter squash and dry beans are great ingredients to keep in storage and use for a rainy (or snowy) night. Roast whatever squash you have available, and then let it cool, scoop it out and puree it. While doing that, cook up some black beans and add whatever spices you would like (along with some onion and garlic). When your fillings are ready, place a large flour tortilla in a buttered skillet. Place your favorite melting cheese (we suggest Chef Shred or Hot Cheddar), and then spoon some squash and black beans in there. Fold the tortilla and once it’s beginning to brown on the bottom, carefully flip it over to brown on the other side. Make a fresh tomato salsa and add a dollop of whole yogurt when ready to serve.