Food Storage & Other Adventures in Motherhood

Food Storage Friday: Squash and Bean Quesadillas with Apple Salsa

by heather

I originally posted this recipe earlier this year, but I didn’t have time to take a picture. So here you go, revised and with picture. 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” earlier this year on this blog. My husband hates squash (and especially pumpkin) and really liked this, so you know it’s good. I made it earlier this year when my (non-vegetarian) family came to visit, and all portions were inhaled. 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 teaspoon cumin
1 Tablespoon olive oil
salt and pepper to taste

Fresh Ingredients:
3 cups of cooked and peeled squash (I used pumpkin this time, but acorn and butternut also work.)
1 medium onion, chopped
2 cups (packed) 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

Apple salsa- So yummy

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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