Roasted Butternut Squash Blackbean Quesadillas

Ingredients

• 3 medium while onions, peeled and thinly sliced
• 1 1/2 tbsp extra virgin olive oil, divided
• 4 cups 1/4" cubed butternut squash
• 1/4 tsp each salt and pepper
• 1-15oz can black beans, rinsed and drained
• 1 cup niblets corn
• 1/2 cup salsa
• 1/2 tsp cumin powder
• 1 tsp chili powder
• 2 cups grated cheese (I like the Kraft Tex Mex blend in this)
• 1 large avocado, scooped out of shell and mashed
• 1 tbsp salsa
• 6 large soft tortilla shells

Directions

1. Heat 1 tbsp of the olive oil in a large skillet over medium low heat and add the sliced onions. Cook over medium low stirring every so often until golden brown and caramelized, about 60 minutes. (You can also do this ahead of time in larger batches and freeze)
2. Remove the onions from the pan, turn heat to medium, and add the corn - use a spatula to get all of the golden onion flavour off the bottom. Add the black beans, salsa, cumin and chili powder and continue to saute until the liquid from the salsa has mostly evaporated. 
3. Meanwhile preheat the oven to 400 degrees, line a baking sheet with foil, and spray with nonstick spray or olive oil. Toss the butternut squash in the remaining olive oil and sprinkle with salt and pepper and spread into an even layer on the baking sheet. Roast for 15-20 minutes, or until caramelized but not mushy. Can be made a day ahead of time.
4. Heat the oven to 350. Place 3 whole wheat tortilla shells onto a cooking sheet treated with cooking spray or oil. Spoon 1/2 cup of the bean mixture, 1/2 cup of the roasted squash, and 1/4 cup of the caramelized onions onto one half of the tortilla. Top each with 1/4 cup of shredded cheese. Fold over and bake for about 10-15 minutes until crispy.