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.

How to Make It

Step 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.

Step 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.

Step 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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