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Friday, February 10, 2012

Food Storage Friday: Squash and Bean Quesadillas with Apple Salsa

This recipe doesn't contain a "ton" of food storage ingredients, but it's tasty, healthy and a good way to mix it up. I found this recipe when I googled "the best thing to do with butternut squash". My husband hates squash and really liked this, so you know it's good. I have to apologize for the lack of picture. I made it when my family came to visit, and all portions were inhaled before I had a chance to take a picture, but here's where I found it. (Of course I changed it some.)The quesadillas without the fresh salsa are ok, but the apple salsa is what really makes this.

Squash & Bean Quesadillas
Food Storage Ingredients:
1 can (14.5 oz) beans, rinsed and drained (I used kidney)
1/2 teaspoon cumin
1 Tablespoon olive oil
salt and pepper to taste

Fresh Ingredients:
3 cups of cooked and peeled squash (I used butternut, the original recipe called for acorn)
1 medium onion, chopped
2 cups spinach, chopped
4 cloves garlic, minced
1 cup shredded cheddar cheese
12 small tortillas
2 medium apples, diced
1 large handful cilantro, chopped
3 green onions, chopped
2 Tablespoons lemon juice
2 Tablespoons lime juice

1.Mix salsa ingredients and store in fridge. 2. Cook chopped onion & garlic in oil in a large skillet until onions are clear. 3. Add squash & spinach. Cook for 10 minutes. 4. Stir in beans, cumin, salt and pepper. 5. Spread 1/6th of squash mixture on a tortilla. Sprinkle with cheese and cook in skillet until cheese is melted. Cover with a second tortilla, flip and cook until second tortilla is toasted. Repeat with remaining ingredients. Cut tortillas into wedges and cover with apple salsa. Serves 6.

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