Butternut Squash, Kale, and Black Bean Quesadillas



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


  1. Heat a skillet over medium heat.  Add squash and 6 tablespoons water; cover and cook 6 minutes.  Uncover and stir in kale, oil, and salt; cook 2 minutes.  Remove from heat.
  2. Place 1/2 cup beans in a bowl; mash.  Add remaining 1/2 cup beans and squash; toss.  Divide mixture among tortillas; top evenly with cheese.  Fold each in half over filling.  Coat tortillas with cooking spray.
  3. Wipe skillet clean; return to medium heat.  Add 2 quesadillas; cook 2 minutes on each side.  Repeat with remaining quesadillas.

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