Southwest Veggie Quesadillas

Prepare Filling

1. Use a fork to poke several holes into the butternut squash and drizzle with 1 tsp olive oil. You can also sprinkle with a small amount of salt and pepper. Wrap the butternut squash in paper towels and microwave for 8 minutes or until very tender.
2. Dice jalapeno, onions and peppers removing the ribs and seeds. Add onions, diced peppers and jalapeno (if using) to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn and taco seasoning and stir to combine cooking another 3 minutes. Pour into a bowl and set aside.

Assemble the Quesadilla

1. Lightly spread butter or oil over one side of the tortilla. On the other side spread about 3 tbsp of sweet potato over the tortilla. Next mash half of an avocado over the butternut squash.
2. Add about 1/4 cup of the veggie/bean filling over the top of the avocado. Finally sprinkle a generous amount of cheese over top.
3. Place the butter side of the tortilla down on the warm pan and cook over medium heat until tortilla is browned and cheese is melted. Carefully fold tortilla in half on to itself using the spatula. Repeat until all tortillas are filled and cooked. Slice to your liking and serve warm.

Instructions for taco seasoning: calories: 55

1. Combine all ingredients in a small bowl and stir together until combined. Use immediately for a recipe, or store in an airtight container at room temperature for up to one year.