Randall’s White Bean and Squash Quesadilla with McClure’s Salsa

quesadilla with squash and white beans pic

Ingredients	Directions
¼ c McClure’s sweet and spicy pickles, rinsed and drained 1 c. sweet corn-fresh or frozen ¼ c. red bell pepper, diced 1Tbsp. olive oil ½ sweet onion- diced ½ acorn squash- peeled, seeded and diced 2 cloves garlic- minced 1 c. Randall’s white bean 1 tsp. lime zest 1 Tbsp. fresh parsley 1 Tbsp. fresh oregano or 1 tsp. dried Salt and pepper Corn or cauliflower tortillas Cheese	Salsa- Mix pickles, corn and bell pepper together, allow to sit for 30 min. in fridge. Put olive oil in a medium sauce pan and heat on medium high. Add onions and acorn squash, stirring until onions are translucent. Add garlic and pinch of salt add beans with their liquid, zest, parsley and oregano. Simmer over low heat until squash is tender. Smash or puree bean mixture, add salt and pepper if desired. Heat tortillas in a pan, add cheese if using. Add bean mixture and sandwich two tortillas together. Cut in wedges and top with salsa. Cauliflower tortillas recipe card available
Nutritional Information	Servings 6
Calories per serving Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Protein	125 3g 0 18g 182g 18g 3g 4g