This is a quick and easy dinner/lunch to make. What helps make it quick and easy is, we used canned gluten free re fried beans, frozen butternut squash and fresh spinach. (you could certainly use fresh chopped butternut squash in this dish) By the way, I recently learned you can easily freeze fresh butternut squash. Just peel, chop into pieces place on a sheet pan and pop into the freezer. When frozen remove and place in a freezer bag to use in any recipe.
Also, you can use any gluten free Taco Seasoning mix you like, but I have included my recipe here, and corn tortillas should work nicely too, although I would put one on top of the other to cook, then flip to the other side to finish cooking in the pan. The amounts given here make 3 large Quesadillas - plenty for 2 people.
2 Tblsp. Extra Virgin Olive Oil - divided
3 large gluten free tortilla rice flour wraps
1 cup chopped frozen butternut squash
4 cups packed fresh spinach
3/4 cup re fried beans
1-2 cups grated sharp cheddar cheese
1-2 tsp. taco seasoning - to personal taste
Taco Seasoning blend:
2 Tblsp. chili powder
2 tsp. cumin
1 Tblsp. garlic powder
2 tsp. onion powder
guacamole - optional
Heat up a skillet or cast iron pan on medium high heat with 1 Tblsp. Extra Virgin Olive Oil. Add the frozen butternut squash to the pan and saute about 8 minutes. Add in the taco seasoning and continue to saute 2-3 minutes then remove to a bowl and set aside. Add in the fresh spinach and saute until wilted, then return the butternut squash to the pan mixing to incorporate. Then remove to a bowl and set aside.
Using a large wooden chopping board or work surface, place down the tortilla wrap with a good spread of the re fried beans. Add a good helping of the vegetable mixture, then top with the grated cheddar cheese and fold the tortilla wrap in half.
Add the extra 1 Tblsp of EVOO to the pan and place in the tortilla wrap. Cook about 3 minutes then flip to the other side and cook another 3 minutes. Serve sliced in half with Salsa, and guacamole if using.