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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Butternut Black Bean Quesadillas

By Chef Linda

Orange and black are the colors of Halloween – and of this delicious and easy meal to make for all of your ghouls and goblins this year. Butternut squash caramelizes when its roasted and adds a lovely hint of sweetness to the black beans. Try your favorite vegan cheese if you like, or just mash the squash and beans so the tortillas hold together better. Make these in advance and pop them in the toaster oven for a quick and nourishing dinner on a busy night. Beans provide a healthy dose of fiber and the squash is full of wonderful antioxidants; let's not forget to mention that aside from the health benefits, these plant-based quesadillas are full of taste and texture, too!

Ingredients

 4 tablespoons olive oil, divided
 ½ medium butternut squash, about 3 cups, cut into 1/4-inch cubes
 1 large onion, finely chopped, about 1 cup
Salt and pepper
 1 (15 ounce) can black beans, drained and rinsed
 2 teaspoons chili powder
 1 teaspoon cumin
 1 teaspoon dried oregano
 ¼ teaspoon cinnamon
Pinch cayenne pepper
 Juice from one lime
 2 cups vegan cheese, shredded (I used Daiya Pepper Jack Shreds), optional
 8 tortillas
For Serving
 Guacamole or salsa

Directions

1

Preheat oven to 400ºF. Line a baking sheet with parchment paper. Arrange butternut squash in a single layer on the baking tray. Drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until tender. Can be made a day ahead of time.

While the squash is roasting, heat remaining oil in a large pan over medium heat. Add onions and sprinkle with a little salt. Cook, stirring occasionally, until onions become translucent and very soft, about 8 to 10 minutes. Add black beans, chili powder, cumin, oregano, cinnamon, cayenne and lime juice. Sprinkle with more salt if desired. Let cook until spices are fragrant, about 5 minutes. Using a fork, lightly mash beans and onions against the side of the pan.

Heat a clean pan over medium heat then lay down one tortilla. One one half of the tortilla, sprinkle on a couple of tablespoons of vegan cheese. Layer on a couple of tablespoons of squash and seasoned black beans. Top with another couple of tablespoons of vegan cheese. Fold the empty half over the other side and gently press down. Cook until golden brown on the bottom and vegan cheese starts to melt. Using a large spatula, flip over, or cover pan for a few minutes until top layer has melted. Remove from pan. Cut in half and serve with guacamole or salsa.

Butternut Black Bean Quesadillas
IngredientsDirections

Butternut Black Bean Quesadillas

DifficultyEasy
YIELDS
Makes 8 quesadillas

INGREDIENTS

 4 tablespoons olive oil, divided
 ½ medium butternut squash, about 3 cups, cut into 1/4-inch cubes
 1 large onion, finely chopped, about 1 cup
Salt and pepper
 1 (15 ounce) can black beans, drained and rinsed
 2 teaspoons chili powder
 1 teaspoon cumin
 1 teaspoon dried oregano
 ¼ teaspoon cinnamon
Pinch cayenne pepper
 Juice from one lime
 2 cups vegan cheese, shredded (I used Daiya Pepper Jack Shreds), optional
 8 tortillas
For Serving
 Guacamole or salsa

DIRECTIONS

1

Preheat oven to 400ºF. Line a baking sheet with parchment paper. Arrange butternut squash in a single layer on the baking tray. Drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until tender. Can be made a day ahead of time.

While the squash is roasting, heat remaining oil in a large pan over medium heat. Add onions and sprinkle with a little salt. Cook, stirring occasionally, until onions become translucent and very soft, about 8 to 10 minutes. Add black beans, chili powder, cumin, oregano, cinnamon, cayenne and lime juice. Sprinkle with more salt if desired. Let cook until spices are fragrant, about 5 minutes. Using a fork, lightly mash beans and onions against the side of the pan.

Heat a clean pan over medium heat then lay down one tortilla. One one half of the tortilla, sprinkle on a couple of tablespoons of vegan cheese. Layer on a couple of tablespoons of squash and seasoned black beans. Top with another couple of tablespoons of vegan cheese. Fold the empty half over the other side and gently press down. Cook until golden brown on the bottom and vegan cheese starts to melt. Using a large spatula, flip over, or cover pan for a few minutes until top layer has melted. Remove from pan. Cut in half and serve with guacamole or salsa.

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