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...

Mexican Lasagna (Blog Everyday In May - Day 2)

Day 2 of the Blog Everyday In May challenge is: Educate us on something you know a lot about or are good at.

Well I 'm good at food. Specifically the making and eating part.

So here's a new recipe for you!

I would call it Mexican Lasagna, or a Tortilla Stack, but whatever you call it, it's awesome.

What you need:

• 9(ish) flour tortillas. I used homemade tortillas(so easy), and only used 7, so it depends on the size of tortilla you use.
• 2 cups organic black beans (1 can)
• 2 cups organic corn (1 can)
• 10 oz red enchilada sauce
• 1 can cream of mushroom soup
• 1 (4 oz) can organic diced green chilies
• 1 can organic refried beans
• 2 cups shredded Mexican blend cheese

Optional toppings: Greek yogurt or sour cream; taco sauce; avocado; green onions; salsa

To make:

Preheat oven to 375. In a large skillet, combine black beans, corn, enchilada sauce, cream of mushroom, and green chilies and heat over medium high heat.  Heat for 10 minutes, stirring frequently, then remove from heat and set aside. At the same time, heat up your refried beans in a small saucepan with a couple of teaspoons of vegetable stock or water. (This makes them easier to spread)

Spray a 9x13 baking dish with cooking spray or coat with olive oil. In a 9x13 glass baking dish, spray with cooking spray. Place 2-3 tortillas in the dish, overlapping or tearing them apart and piecing them together to cover the entire bottom. Use the back of a spoon to spread half the refried beans over the tortillas. Pour half of the black bean and corn mixture over the beans, trying to smooth it into an even layer. Sprinkle on half a cup of cheese, then layer another 2-3 tortillas on top. Repeat with the rest of the refried beans, black bean and corn mix, and another half cup of cheese. Place 2-3 tortillas on top and sprinkle the rest of the shredded cheese over the top of those. Bake for 25 minutes. Let rest for 5 minutes, then serve with whatever toppings you want!

Makes 12 servings.

 Perfect for Cinco de Mayo this weekend!