Quick Butternut Squash, Kale & Black Bean Quesadilla
Kale, black bean, butternut squash quesadilla comes together so quick and easy. It's vegetarian, perfect for meatless Mondays, switch up your taco Tuesdays, or make a big platter for game day.
Calories:
Ingredients
- 1 cup Chopped Butternut Squash
- ½ tsp Olive Oil
- ¼ tsp Salt
- 1 cups Chopped Kale (or baby kale or spinach)
- ¼ cup Canned Black Beans drained and rinsed
- 1 Tortilla burrito size
- 1 cup Shredded Monterey Jack Cheese divided
- (Optional) Chili Powder, Cayenne Pepper to taste
Instructions
- If you have a whole butternut squash, it's easy to peel. First you will want to cut a little off the bottom and top. The flat bottom will make it easier to stand up to peel and cut. You can use a vegetable peeler, because the squash has a hard thick shell, you may have to go over it two or three time until you get all of the peel off of the flesh.
- Cut the butternut squash in half and scoop out the seeds. Cut the squash into small dice size, roughly ¼ inch cubes.
- In a pan, add in your cubed butternut squash, olive oil and salt. Cook over medium heat until it's fork tender. It should be easy to poke your fork into the squash but not be mushy. About 5 minutes, stirring occasionally so that it doesn't brown.
- Add in your kale leaves and cook until wilted. About 1-2 minutes.
- Add in your black beans (drained and rinsed) and stir until everything is evenly distributed. Take off the heat.
- In a large non-stick pan, spray your pan with cooking spray, this will help with the browning of the tortilla. Heat the pan over medium heat until it's hot. Lay down your tortilla flat. On half of the tortilla (you will fold it over like a book later) spread on ½ cup of cheese. Add your filling, top it with the remainder your cheese. Fold the empty half over on top (like a book) and press down with your spatula. Carefully flip it over so that the top cheese melts.
