Guest Post: Sarah Ahn + Butternut Squash Quesadillas w/ Caramelized Onions
Sweet Simple Vegan
Sweet Simple Vegan
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Ingredients

  • 1 medium onion, sliced ½ tsp balsamic vinegar 1 clove garlic, minced dash of water Quesadillas: 1 medium butternut squash 8 flour tortilla of choice (I used Trader Joes Chia Seeds Tortilla) 2 cups Soy Cheese blend, shredded 1 can black beans, drained 1 tsp ground cumin 1 ½ tbsp tahini sauce side of salsa of choice, optional Instructions Steps for Caramelized Onions*: In a medium pan, sauté onions and garlic for 10 minutes. Add balsamic vinegar and sauté for an additional 30 minutes until they start to brown in color. Stir every few minutes to prevent sticking to pan. Set aside Quesadillas: Preheat oven to 375 degrees. Wash and cut squash in half lengthwise and bake cut side down for 40 minutes. Fork out flesh of butternut squash into a medium bowl. Mash using a fork or potato masher. Add cumin, tahini, salt and pepper and mix. Now time to assemble and layer up! Layer half the tortilla with mashed butternut squash, caramelized onions, beans and top with shredded soy cheese. Place a new tortilla on to and place on a pan to lightly warm the quesadilla. Enough to melt the cheese. Flip once and you’re done. Serve with favorite salsa and guacamole recipe. Notes *Tip: add water to bottom of pan to prevent sticking. 3.2.2802

Instructions

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