Butternut Squash, Kale, and Black Bean Quesadillas

6 Reviews
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Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: 1 quesadilla)
By Jessica Cox
January 2015
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 313
  • Fat 9g
  • Satfat 4.4g
  • Monofat 2.7g
  • Polyfat 0.7g
  • Protein 19g
  • Carbohydrate 40g
  • Fiber 6g
  • Cholesterol 27mg
  • Iron 3mg
  • Sodium 593mg
  • Calcium 489mg

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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Ratings & Reviews

Passable

Newnewyorkmama
March 16, 2015
Pretty good, though a little bland. Definitely a healthy option for quesadillas.

Cookin in Colorado says...

LauraB08
March 14, 2015
This is a quick, tasty, meal that makes a good weeknight dinner. We do agree with others that it needs a little extra flavor.  Did serve with sour cream,  which did make it tasty. 

Barkly's Review

Romaba9
February 08, 2015
Amount of filling was excessive, producing a heavy, dense quesadilla. I distributed filling and cheese over 6 tortillas rather than 4, using 8" tortillas as directed..these would have been much more enjoyable if 1/2 called for filling was used. Overall, nothing special and seemed rather gluttonous.

Romaba9's Review

Barkly
January 29, 2015
easy and tasty! I added a little more salt since the squash was very sweet.

Eggcellent's Review

Lewy8knoxville
January 11, 2015
We really enjoyed this. I had left over roasted squash that worked out well.

Newnewyorkmama's Review

CookinInColo
January 07, 2015
Seemed like a good healthy recipe with some of my favorite ingredients. But a little bland as written - even just a little salsa makes it 10 times better.

Lewy8knoxville's Review

Eggcellent
January 06, 2015
This recipe is great as it is, but easy to adapt & substitute ingredients if desired. It's so easy! We will make this again soon.
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