Squash and Black Bean Quesadillas
If you start the week by preparing a pot of beans (soak, then simmer with a chunk of onion and garlic), you have many quick and comforting dinner options at your fingertips, and here is just one:
Chop and roast whatever squash you have on hand with some minced garlic.
Warm or finish cooking your beans.
When your fillings are ready, place a large flour tortilla in a hot skillet. Place your favorite melting cheese on one side of the tortilla or try Champlain Valley Creamery's Queso Fresco, and then spoon some squash and black beans in there. Add some finely shredded fresh spinach.
Fold the tortilla and once it’s beginning to brown on the bottom, carefully flip it over to brown on the other side.
Try a dip of full fat yogurt mixed with some Habanero Lime Switchback Hot Sauce with a touch of maple syrup added in. Quick pickled red onions are a delicious touch here, too.
If you're feeding a crowd, you can make a quesadilla tray bake by putting down a layer of tortillas, then piling on filling. Cover with another layer of tortillas, and bake for about 10 minutes.
