I am here to present you with the most delicious, healthy, vegetarian meal I’ve had in a while. The kind where you feel like you’re scarfing down naughty late-night junk food, but in fact somehow you’ve fooled yourself and you’re getting loads of healthy things instead. (Okay, minus the cheese, but cheese is healthy for the soul, and we really didn’t use much at all.)
Disclaimer: There are not as many photos as I’d like because these were too amazing to photograph. Also, we were hungry and excited after all the savory aromas and seeing all the components come together.
It all started this past Saturday while the man was out running 15 miles of trail. I flipped through the Simple Green Suppers cookbook for inspiration for the week’s meals and found this beauty: Butternut Squash and Black Bean Quesadillas. During my grocery run, I grabbed all the ingredients save for the fresh corn (in hindsight, canned corn would’ve worked just fine.)
We also made our own “sour cream,” which is THE BOMB and I want to shout my love for it from the rooftops.
Here’s the gist of what we did:
- Dice a butternut squash (we added some leftover sweet potato). Toss the cubes in some olive oil and salt, and then place them on a baking sheet with parchment paper. Roast them in the oven at 425 degrees for 30 minutes, flipping them halfway.
- Dice half a red onion and sauté them with a little butter on medium heat. Cook the onions for about 8-10 minutes (make sure they don’t burn).
- Add to the onions 2 cloves of garlic and zest of one lime; mix that round for only about 30 seconds so that it’s fragrant.
- Add a can of black beans to that mixture. Turn up the heat and toss in some Cholula or adobo sauce from adobo chiles for heat (our favorite touch). Let that simmer for a few more minutes until the squash and potatoes are done.
- While waiting for the squash and/or potatoes to be done, you can dice a tomato, chop the cilantro, and grate some pepper jack cheese.
- When the squash and potatoes are done, add them to the mixture, in a bowl.
- Wipe out your frying pan and add a little butter. Lay a tortilla down, sprinkle a little cheese on one half of the tortilla, followed by some of the veggie mixture, and a little more cheese before folding the tortilla over and letting it fry. Flip after a minute or two until both sides are golden!
- For the yogurt sour cream, mix plain greek yogurt (we used Siggi’s), lemon juice, and fresh minced garlic to proportions of your liking. Keep tasting and adding lemon juice and garlic until it’s just right. This stuff will make you forget all about sour cream!
- Cut each tortilla in a half. Serve with dollops of yogurt sauce and sides of diced tomato and cilantro. Then give your thanks to us because it was so delicious!
We have leftovers for lunches this week, which makes me so, so excited. YUM!