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Acorn Squash, Black Bean and Spinach Quesadillas #SundaySupper

For Labor Day weekend the Sunday Supper family is sharing No Labor recipes for you and your family!  I know that my family needs some quick recipes in order to get to the next place in short order time.  This recipe is low calorie, inexpensive, and can be eaten on the run if need be!

Acorn Squash, Black Bean and Spinach Quesadilla

by Terri Steffes
Cook Time: 20 minutes

Ingredients (4 servings)
  • 1 c small dice cooked acorn squash
  • 2 T olive oil
  • 2 cloves minced garlic
  • 1 t cumin, ground
  • 1/4 t cayenne
  • 1 can black beans, rinsed
  • 1 bunch spinach, destemmed and chopped
  • 4 medium flour tortillas
  • 6 oz monterey jack cheese
  • lime wedges
  • your favorite salsa
Line a cookie sheet with nonstick foil. Preheat oven to broil. Heat the olive oil and garlic in skillet over medium heat. Add spices and stir for 30 seconds. Add the beans and 3 T water until hot, then add chopped spinach. Cook for about one minute, or until spinach wilts.
Place the tortillas on the cookie sheet. Place 1/4 c acorn squash, 1/4 of the bean mixture, and cheese. Fold over the tortilla to cover the filling. Broil until the top is golden brown, about two minutes. Serve with salsa and lime.

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