Savory Pumpkin Quesadillas

Ingredients 1 cup raw pumpkin (or other squash) (cut into 1/2 inch cubes) 1 teaspoon canola oil 2 tablespoons chipotle peppers in adobo sauce (chopped) 1/4 cup black beans 1 jalapeno, seeded and finely diced 1 green onion, chopped 2 large tortillas 2 handfuls cheese such as cheddar or jack etc. (grated) 1 tablespoon cilantro (chopped, optional) Preheat oven 400F Place the chopped chipotle peppers in a medium size bowl, add the raw pumpkin chunks, until well coated. Place the pumpkin on a cookie sheet and roast for 12-15 minutes, remove from oven, flip the pumpkin pieces over, return to oven for another 12-15 minutes or until pumpkin is soft and caramelized. While the pumpkin is roasting, combine the black beans, jalapeno and green onion in a small bowl, mixing gently to combine. Once the pumpkin is done roasting, remove it from the oven and set aside for a few minutes. In a large skillet heat a pat of butter in the pan. Place a tortilla in the pan, fry lightly, flip: top with caramelized pumpkin and bean/pepper/onion mixture. Sprinkle generously with cheese and top with the other tortilla. Lightly fry on both sides and they are golden brown and the cheese is heated throughout. Source: http://www.grocerybudget101.com/content.php?s=2cb9f65cf35e92b105546ae3c50d8831