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
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...
Full recipe and Giveaway after the jump...