Quesadillas vegetarianas con crema de chipotle y lima

Ingredientes

• 1/2 cup sour cream
• 1 teaspoon minced garlic
• 1 chile chipotles in adobo sauce (freeze the rest!)
• 1/2 lime (Zest and juice)
• 1/2 cup butternut squash (cooked & mashed)
• 1 tablespoon chopped cilantro
• 1 1/2 teaspoons homemade taco seasoning
• 1/2 teaspoon lime juice
• 2 teaspoons olive oil (or vegetable)
• 2 flour tortillas
• 1/4 cup black beans (rinsed and drained )
• 1/4 cup Monterey Jack cheese (shredded )

Preparación

1. 1

   To make the chipotle lime crema: Process all of the ingredients in a food processor until smooth. Adjust to taste, if needed (add more chipotle chiles, more garlic, maybe a dash of salt, etc.). Set aside to thicken up slightly.

2. 2

   Meanwhile, make the quesadillas: In a small bowl, combine the butternut squash, cilantro, taco seasoning and lime juice. Adjust to taste, if needed.

3. 3

   In a large skillet over medium heat, heat the oil. Place one tortilla in the skillet; spread the butternut squash mixture on top. Top with the black beans, then sprinkle with the cheese (go ahead; you can add extra cheese if you want). Top with the second tortilla. Cook 3 to 5 minutes on one side until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla over and cook another 3 to 4 minutes on the other side until the bottom tortilla is golden brown and crispy and the cheese is melted.

4. 4

   Cut the quesadilla into wedges; serve with the crema on the side or spooned on top, along with extra cilantro and/or other toppings like salsa or diced tomatoes, sliced jalapenos and guacamole.