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

Jessica Cox
Recipe by Cooking Light January 2015

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 quesadilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Wipe skillet clean; return to medium heat. Add 2 quesadillas; cook 2 minutes on each side. Repeat with remaining quesadillas.

Nutrition Facts

313 calories; fat 9g; saturated fat 4.4g; mono fat 2.7g; poly fat 0.7g; protein 19g; carbohydrates 40g; fiber 6g; cholesterol 27mg; iron 3mg; sodium 593mg; calcium 489mg.