Flour tortillas filled with roasted autumn vegetables, cheese, and warming spices for a flavorful, comforting dish.
# Components:
→ Vegetable Medley
01 - 1 cup butternut squash, peeled and diced
02 - 1 cup sweet potato, peeled and diced
03 - 1 red bell pepper, chopped
04 - 1 small red onion, chopped
05 - 1 cup cremini mushrooms, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - Salt and black pepper to taste
→ Quesadilla Assembly
10 - 8 large flour tortillas
11 - 2 cups shredded Monterey Jack cheese or mozzarella
12 - 1 cup shredded sharp cheddar cheese
13 - 1/4 cup fresh cilantro, chopped
14 - 1 tablespoon butter for cooking
→ Optional Garnishes and Additions
15 - 1 small jalapeño, thinly sliced
16 - 1/2 cup black beans, drained and rinsed
17 - Sour cream, guacamole, or salsa for serving
# Directions:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Combine butternut squash, sweet potato, bell pepper, red onion, and mushrooms in a large bowl. Toss with olive oil, smoked paprika, cumin, salt, and black pepper until vegetables are evenly coated.
03 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway, until vegetables are tender and nicely caramelized.
04 - Remove vegetables from oven and allow to cool briefly. If desired, mix in black beans and sliced jalapeño for added texture and heat.
05 - Heat a large non-stick skillet or griddle over medium. Place one tortilla on the pan and top with both cheeses, a generous spoonful of roasted vegetables, and a sprinkling of chopped cilantro. Cover with a second tortilla.
06 - Cook for 2 to 3 minutes per side, pressing gently with a spatula, until tortilla is crisp and golden and cheese has melted. Repeat with remaining tortillas and filling.
07 - Slice each quesadilla into wedges. Serve immediately with sour cream, guacamole, or salsa.
