Cheesy and easy. Ha, ha. I just came up with that. This quesadilla was inspired by a beautiful and enormous butternut squash I took home from Trader Joe’s at a steal for only $1.89. (Update: And I proceeded to make this quesadilla almost every night for a week…)

Poblano chile would have made this quesadilla even better, but bemoaning another trip to the store I added what I had on hand: black beans, grilled onions and peppers, mushrooms, pepperjack cheese, and a little goat cheese for a different texture.

I started by sautéing my butternut squash slices until soft, seasoning with salt and pepper. Then I grilled my onions and bell peppers and set aside. Next I tossed a tortilla in the pan, spread out a bottom layer of cheese, some squash, pepper and onion, and black beans. I added the mushrooms, more cheese and flipped the top of the tortilla over.

I let the tortilla get pretty crispy on one side before flipping and then I heated the other side for several minutes as well.

Serve with salsa, avocado, and, for an alternative to sour cream, greek yogurt. Please disregard my greasy stove and lackluster plating.