Black Bean & Sweet Sriracha Marinated Butternut Squash Quesadillas - GOYA Foods review & GIVEAWAY!

Do you do anything special for Cinco de Mayo? We started celebrating early here with quesadillas and mango margaritas last night!

GOYA Foods sent me their Healthy, Tasty, Affordable Latin Cooking cookbook, a can of their low sodium black beans, and a bottle of their extra virgin olive oil, and told me to recreate their black bean quesadilla recipe with my own twist.
Their original recipe (which can be found here) was a quick and easy meal that called for Pico de Gallo and cilantro to be mixed with the beans, then fried between 2 tortillas with cheese.

But like a weirdo, I don't like the pico. So I had to make some changes.

So here is what I came up with:
Black Bean & Sweet Sriracha Marinated Butternut Squash Quesadillas
with pickled red onions
That's a ridiculously long title.
 What you need:
1 small butternut squash, peeled and cubed into 1/4" pieces
2-3 tablespoons Sriracha (depending on how spicy you want it)
1 tablespoon honey
1 tablespoon apple cider vinegar
1 can GOYA  Low Sodium Black Beans, drained and rinsed and tossed with a teaspoon of Taco Seasoning
1 cup shredded Colby & Monterey Jack mix cheese
1/2 avocado
4 tortillas (I used homemade, but GOYA's 8" Flour Tortillas would be perfect)
1 tsp. GOYA Extra Virgin Olive Oil
1/2 red onion, thinly sliced
1 small GOYA Jalepeno Pepper, sliced
1/4 cup distilled white vinegar
1/4 cup water
1/4 cup sugar
1/2 teaspoon kosher salt

Full recipe and Giveaway after the jump...

For the Sweet Sriracha Marinated Butternut Squash:
Whisk together sriracha, honey and apple cider vinegar in a small bowl. In a shallow baking dish, toss together the sriracha mixture with the butternut squash until coated. Cover and let marinate for 1-2 hours. 
Preheat oven and bake, uncovered, until soft, around 45 minutes.

Put jalepeno and onion into a small bowl. Heat vinegar, water, sugar, and salt in a small pan over high heat, mixing until sugar is dissolved. Once boiling, pour over onions. Cover and let sit until onions are softened and liquid has cooled, about 25 minutes. 

To make the quesadillas:
Heat large skillet over medium-high heat. Add half the olive oil. Spread half the avocado onto one tortilla, and place it avocado side up into the skillet. Top with half the black beans, half the squash, half the pickled onions, and half the cheese. Top with another tortilla. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filing melts. Repeat with the rest of the ingredients.
Cut into wedges and serve with salsa and sour cream.

GOYA would like to give one of you a copy of the Healthy, Tasty, Affordable Latin Cooking cookbook, as well as a can of their low sodium black beans and a bottle of their olive oil so you can make your own delicious quesadillas!
The cookbook is great because it lays out full meals the fulfil the meal guidelines from ChooseMyPlate.gov, as well as giving you a price per serving on each recipe.

Have a great Cinco de Mayo!!
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Disclaimer: GOYA Foods sent me the cookbook and ingredients to recreate a recipe. 
I was not compensated for this post. The recipe and all opinions are my own.


Valerie Tonus said...

Love your quesadilla recipe, which I found at Everyday Mom's Meals' linky party. Feliz Cinco de Mayo!

Cindy Jamieson said...

What a wonderful quesadilla recipe! Thanks for sharing on Simple Supper Tuesday

Loretta E. said...

I love how loaded this is! The last quesadilla was so plain and boring. So much different than yours :)

Carmen Van Deursen said...

Great recipe loaded with lots of veggies and flavor, defenetely make it this way.. Thanks for sharpening.