Three sisters quesadilla

A deliciously unique cake! perfect with coffee, tea or ice cream

Tips

What are the three sisters?

Three sisters are an Indegious mirepiox (mixture of vegetables) of corn, beans and squash. These three were also planted together they symbiotically protect and nourish one another. When combined they also make a complete protein.

Girl, i can Not flip a quesadilla!

Don’t worry! If you have a panini press or waffle maker you can utilize either of these tools. Heat press or waffle maker to medium, spray with non cooking spray. Place prepared quesadilla and cook for 3-4 minutes. note: depending on how heavy your presses are, the quesadilla filling may squish out.

three sisters quesadilla

Preparation Time: 15 minutes | Cook Time: 30 minutes | Serving size: 19 – 22

Gather

three sisters filling

• 1 cup mashed butternut squash
• 1 15.5-ounce can black beans, strained and rinsed
• 1 cup corn (if canned, drain)
• ¼ to ½ cup cotija cheese 
• 4 cloves garlic, miced
• ½ red onion, thinly diced (about ⅓ cup)
• ¼ cup cilantro, chopped 
• 2 tablespoons chili powder 
• 1 tablespoons cumin 
• Juice from 1 lime
• 1½ cups of Monterey Jack cheese (or any other preferred cheese), shredded 
• Your preferred choice of tortilla 

Follow

1. Make the mashed butternut squash: Preheat the oven to 425 degrees. Cut your butternut squash in half lengthwise. Prepare a pan with parchment paper, or a silicone mat. Puncture the squash with a fork a couple times. Place squash halves flesh side down and into the oven. Cook for 20 to 35 minutes or until squash is soft and can be poked all the way through. Remove from the oven and let cool before handling. When cool enough to touch, scrape flesh out with a spoon.
2. In a large bowl, combine mashed squash, black beans, corn, cotija cheese, garlic, onions, cilantro, seasonings and lime juice.
3. Quesadilla assembly: Place tortilla on a working surface, sprinkle with shredded cheese, layer with filling (mash down to get a decent surface area), add more cheese and cap with the second tortilla. I used about ½ cup of filling for 6-inch tortillas and ¾  cup of filling for 10-inch tortillas. 
4. Heat griddle, pan or large skillet on medium to medium-low heat. (If you’re making a lot and only have the means to do one at a time, prepare a baking sheet with parchment, and preheat the oven to 150 degrees.)
5. Oil skillet with cooking spray or preferred oil. It should be enough to coat the pan to assist in browning lightly.  Cook for 3 minutes on each side, until lightly browned. Flip and cook for another 3 minutes. Repeat to make the desired amount of quesadillas. (To keep finished quesadillas warm, place them in the oven on the prepared baking sheet.)