The unmistakably sweet, rich flavor of butternut squash screams fall. We've paired this seasonal favorite with gooey Colby-Jack cheese and Mexican spices, nestled it in soft flour tortillas, and served alongside zesty black bean soup for a modern twist on the satisfying soup-and-sandwich combo.
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You Will Need
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Dice onion. Mince garlic. Stem and finely chop cilantro.
Cook the Butternut Squash
In a large pan over medium heat, add cubed butternut squash, smoked paprika, and ½ cup water. Cover and steam until squash is tender, about 8 minutes. Reserve squash and wipe pan clean.
Prepare the Black Bean Soup
Heat 1 Tbsp. olive oil and onion in a large pot over medium heat. Sauté, stirring frequently, 7 minutes, then add garlic, cumin, and chili powder and cook for one additional minute. Scoop out ¼ cup of mixture and reserve. Add black beans and 2 cups water to remaining mixture and bring to a boil. Salt and pepper to taste. Reduce heat, cover, and simmer 20 minutes.
Make the Quesadillas
With back of a fork, gently mash butternut squash. Add reserved onion mixture and stir. Place two corn tortillas in previously used large pan over medium heat. Spread each with half of squash mixture and sprinkle each with cheese. Top each with the remaining corn tortillas and toast about 3 minutes per side, until cheese is melted.
Plate the Dish
Arrange a quesadilla on each plate. Add a cup of black bean soup on the side. Garnish with chopped cilantro.
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