Butternut Squash & Black Bean Quesadillas with Magic Green Sauce

This is such a fun meal to make. My kiddos love quesadillas and I love how easily you can jam them full of nourishing ingredients. These are simple, flavorful and taste extra delicious with the “magic green sauce.”

I’m really trying to get my kids to consume more cilantro. Cilantro is a super powerful herb to help detox their bodies. Our kiddos are bombarded with so many toxins on a daily basis and cilantro is proven to be a very powerful ingredient to help detox the body. So cilantro is the main ingredient in our “magic green sauce” which is a sauce we’re making often to pour over tacos, breakfast burritos, grilled meat, fish or if you’re my two-year-old simply drinking it out of a small cup!!!

We used grain free tortillas for this recipe but any flour or corn tortilla will work just fine. I hope you and your family loves these quesadillas as much as we do!

Butternut Squash & Black Bean Quesadillas with Magic Green Sauce

PREP TIME: 20 minutes    COOK TIME: 20 MINUTES    SERVES: 4

• 3 cups chopped butternut squash cubes (about 1-inch pieces)

• 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon unrefined salt

• 2 Tablespoons melted ghee or olive oil

• 2 cups cooked black beans (if from a can rinsed and drained)

• 4 tortillas of choice

• shredded cheese of choice

Magic Green Sauce

• 1 cup whole milk Greek yogurt

• 2 Tablespoons extra virgin olive oil

• 3 Tablespoons lime juice

• 1 cup fresh cilantro leaves

• 1 large clove of garlic, chopped

• 1 teaspoon unrefined salt

• 2 teaspoons pure maple syrup

Preparation

1. Preheat the oven to 425F. Lightly grease a baking sheet and set to the side.

2. Toss the butternut squash cubes with the spices and salt. Drizzle with the melted ghee and bake in the oven until cooked through and golden brown, about 25 minutes. Toss halfway through cooking.

3. While the squash cooks make the magic green sauce. Add all the ingredients to a food processor or blender and blend until smooth. Taste for seasonings and adjust.

4. Pour the beans in bowl and stir in cooked squash.

5. Take 1 tortilla and on half, spread a few spoonfuls of the bean/squash mixture and as much cheese as you want on top. Place in a heated, greased cast iron pan. Fold the plain half over. Cook for a few minutes then gently flip. Repeat for the remaining quesadillas

6. Serve with the magic green sauce and enjoy!