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Butternut Squash, Kale, and Black Bean Quesadillas

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 quesadilla)

Mashing half of the beans provides creamy texture and helps to seal the quesadillas.

Ingredients

  • 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 flour tortillas
  • 6 ounces shredded part-skim mozzarella cheese (about 1 1/2 cups)
  • Cooking spray

Nutrition Information

  • calories 313
  • fat 9 g
  • satfat 4.4 g
  • monofat 2.7 g
  • polyfat 0.7 g
  • protein 19 g
  • carbohydrate 40 g
  • fiber 6 g
  • cholesterol 27 mg
  • iron 3 mg
  • sodium 593 mg
  • calcium 489 mg

How to Make It

  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.