Name: Stacked Veggie Quesadilla
Prep time: 30 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: 4 8-inch-diameter flour tortillas; 1 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes; 2 tablespoons vegetable oil, divided; 1 cup chopped white onion; 1 15- to 16-ounce can black beans, rinsed, drained; 1/2 cup salsa, divided; 2 garlic cloves, chopped; 1 teaspoon chili powder; 1 cup coarsely grated hot pepper Monterey Jack cheese; 1/4 cup chopped fresh cilantro; Sour cream; Additional salsa; Fresh cilantro sprigs (for garnish)

We said it was vegetarian—we didn't say it was health food. In this veggie quesadilla recipe, stack tortillas with black beans, squash, and plenty of cheese.

Recipe notes