So as I sat on the couch last night watching Always Sunny with Brian and trying to plan our meals for the week I kinda hit a wall. I wanted something seasonal, healthy, yummy.... so on.
For the next few weeks Brian will be working late so I want to make something that can be prepared early (for me) and hated up when he gets home (or doesnt need to much work when he gets home).
Well one of my really good friends, Abbey, is a master in the kitchen. She studied at the Natural Gourmet Institute in NY. Abbey has been a vegetarian since I have known her but, in the past couple of years, has realized she is gluten intolerant. So her recipes are vegetarian and gluten free friendly... and awesome.
Well anyways I was going somewhere with that... oh ya so I was going through some of her recipes I had saved and I came across Butternut Squash,black bean, and goat cheese quesadillas. Well if you know me I like to take recipes and change them to make them healthy and fit my lifestyle... well given Abbey's background I didn't really need to change a thing... So my version is not far from her original recipe.
So here it goes.. Courtesy of my good friend Abbey's recipe, my kitchen, my camera, and my extremely happy belly...
Butternut Squash (about 2lbs)
1 can of black beans (drained and rinsed)
3 cloves of garlic- minced
half of 1 onion
1/2tsp chipotle pepper
salt and pepper
salsa and plain greek yougurt
Preheat oven to 425.
Slice the squash in like size pieces so they cook evenly. Then place them in a foil lined roasting pan.
Don't be afraid to get your hands dirty
Roast for 30min or until tender... make sure to turn occasionally
While the squash is roasting heat olive oil (aprox 2tsp) in a pan. Add garlic and cook for about a min...you will be able to smell the garlic across the house by then LOL
After about a min or 2 add the onions
Cook until translucent. Stir in the black beans and chipotle pepper.
Once combined lower temp. to low and get ready to make the quesadillas. Heat a griddle, or large pan, over med-low heat. Lay tortilla on the griddle and top with goat cheese.
Then place squash and black beans on one half of the tortilla.
If you love fall flavors as much as I do and want a fun new way to enjoy them you have to try this...
Ciao and loving my week off