Butternut Squash, Kale and Black Bean Quesadillas

By mashing half of the beans, the quesadillas are creamier and stay together better.  Serve with a fruit salad.  Recipe makes 4 quesadillas.

What you’ll need:

  • 2 cups prechopped peeled butternut squash
  • 6 tablespoons water
  • 2 cups baby kale
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt
  • 1 cup canned black beans, rinsed and drained
  • 4 (8-inch) whole-wheat tortillas
  • 1 1/2 cups shredded mozzarella

What you’ll do:

  • Heat a skillet over medium heat.
  • Add the squash and 6 tablespoons of water; cover and cook for 6 minutes.
  • Uncover and stir in the kale, oil and salt.
  • Cook for 2 minutes; remove from heat.
  • Place 1/2 cup of beans in a bowl and mash.
  • Add the remaining 1/2 cup of beans and the squash to the bowl.
  • Toss.
  • Divide the mixture evenly between the tortillas.
  • Top evenly with cheese.
  • Fold each tortilla in half over the filling.
  • Wipe the skillet clean and return to stove over medium heat.
  • Spray with cooking spray.
  • Add 2 tortillas and cook 2 minutes on each side.
  • Repeat with remaining tortillas.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!


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