Step 1

Heat the oil over medium-high heat in a small skillet. Add the onion and cook for 2 minutes. Add the garlic and cook for 2 more minutes.

Step 3

Stir in the chili powder, cumin, coriander, salt, and black pepper. Cook for 1 minute and turn off the heat. Stir in the pureed squash and set aside.

Step 5

Place 4 of the corn tortillas on a flat work surface. Spread an equal amount of the squash over each. Divide the black beans into 4 portions and sprinkle over the squash. Next, add ¼ of the cheese and top with another tortilla.

Step 7

Preheat a large skillet or griddle over medium-high heat. Carefully place the quesadillas in the pan. Cook for about 3 minutes on each side, until the tortillas are browned and the fillings are warm with the cheese melted.

Step 9

Cut each quesadilla into 4 wedges and serve.