Butternut & Black Bean Quesadillas
To create an oozey filling for my quesadilla, i decided to use a gooey oven roasted butternut squash mixed with cumin.
To make 1 portion
¼ butternut squash, roughly diced
1 tsp cumin
1 tsp smoked paprika
2 tbsp black beans
1 spring onion, sliced
40g flour
25g water
Olive oil
Salt & pepper
To cook
Pre heat your oven to 190c
Roast your squash in olive oil, cumin, paprika, olive oil, salt & pepper for about 30 minutes until soft. Then mash with a fork, add the black beans and spring onions.
Meanwhile, make a dough by mixing 40g flour with 25g water and a pinch of salt. Knead for a minute on a worktop then roll into a circle about 20cm in diameter. Cook for about 5 seconds in a dry preheated frying pan to set the shape of of the tortilla then spoon on the filling and fold in half. Add a splash of olive oil to the pan and cook for about 4 minutes on each side until golden brown.