I couldn’t sleep, eat, as well as laugh. Drinking rooster broth and watching people eat pie is not a way to invest the holiday.
This is the second time you’ve tortured me on Turkey Day. Mean.
I’m pleased you are gone now. Please don’t ever keep coming back, I’m begging you!
On another note, I began my fresh job today. It had been seriously busy! I’m ready for the task though, and can’t wait around to get resolved into life on the East coast. I’m ecstatic to become here and pleased because of this amazing opportunity.
DC is pretty fab.
But let’s get down to meals business. That is why you are right here.
Seriously out with the fairly sweet potato casseroles and in with the squash!
Acorn squash is my favorite. Healthy, wonderful, and fantastic delicious. It’s slightly sweet, low in calories and satisfying.
The sweetness of creamy squash paired with savory dark beans, cilantro as well as your choice of cheese is irresistable. All this piled inside a crispy whole wheat tortilla?
Heck yes! I love quesadillas.
The best part? These won’t weigh you down. Light & healthful, simply for you.
Acorn Squash & Black Bean Quesadillas
By Monique of Ambitious Kitchen
nonstick cooking spray
1- 1can of decreased sodium black coffee beans, rinsed and drained
Your choice of parmesan cheese: shredded, goat mozzarella cheese, or pigs trotters cream cheese
red pepper flakes, if desired
1 tablespoon of clean cilantro, chopped
8-inch whole wheat tortillas
garnish with sour cream and scorching sauce
Preheat the oven to 400 degrees F and cut acorn squash lenghwise, remove seed products and sprinkle cinnamon all over the inside of the squash. Spray cooking sheet with cooking food aerosol and place acorn squash down. Bake for about 40 a few minutes or until squash is normally smooth and mushy.
Wait for squash to amazing and spoon out into dish. Sprinkle with preferred amount of salt and pepper.
Heat essential olive oil in frying pan on medium heat.
Consider two tortillas. On one tortilla, pass on 2-3 tablespoons of squash around. Add 2-3 tablespoons of dark beans on top of squash, sprinkle with reddish colored pepper flakes and cilantro after that place tortilla in oiled frying pan. On the additional tortilla pass on desired amount of shredded cheese, cream cheese or goat cheese all over. Place on the surface of the tortilla in the frying skillet. Fry about 2 moments on each part or until crispy and fantastic brown, repeat to get more quesadillas.
Lower into triangles and serve with sour cream and hot sauce.
Ooh, these look amazing! I’m a enthusiast of anything with acorn squash this time of the year.
Great blog, by the way! It’s fun to connect with local meals bloggers!
Mary Harper from Big Keep Lake, CA