Corn quesadillas with black beans and pumpkin

Ingredients

For 1 serving

• Corn tortillas4
• Pumpkin150 g
• Cooked black beans100 g
• Monterey Jack35 g
• Cumin1 pinch
• Extra virgin olive oil1 teaspoon
• Cilantro3 g
• Saltto taste

Contains: lactose,

In season: September – December

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Peel the squash, remove the seeds and cut it into cubes of about 1.5 cm; toss it with the oil, cumin and a pinch of salt and roast for 20 minutes, until tender and golden at the edges.
3. Meanwhile rinse and drain the cooked black beans, grate the Monterey Jack and chop the fresh coriander.
4. Mash the hot squash with the beans using a fork until you have a rough mixture.
5. Spread the filling over two tortillas, sprinkle with the cheese and coriander and cover with the other two.
6. Cook the quesadillas one at a time in a dry pan over medium heat for 2–3 minutes per side, until crisp and the cheese is stringy; cut into wedges and serve straight away.