Quesadilla loaded with roasted butternut squash, black beans, kale and fresh mozzarella!
Author: Kaylee Pauley
3cupsButternut squashpeeled and chopped
2cupsKalestems removed and chopped
4ozfresh Mozzarella2%, approx 1 cup shredded
4whole grain and flax tortillas
For the Avocado Sauce:
1soft medium Avocado
1Chipotle pepper in Adobe sauce
Heat skillet over medium heat, spray with coconut oil cooking spray and add chopped butternut squash and diced onions. Cook over medium heat stirring occasionally until squash and onions are caramelized, approximately 10-12 minutes. Make sure squash does not get too soft.
Add kale and seasonings (chili powder, cumin, cayenne, garlic and pepper) and cook additional 2-4 minutes.
Heat separate skillet over medium heat and lay down 1 whole grain and flax tortilla. Spread out half of cooked veggies, then top with 1/4 cup black beans and approximately 1/2 cup mozzarella cheese. Lay another tortilla on top and cook 2-4 minutes, then flip and cook another 2-4 minutes or until cheese is melted and tortillas are toasted.
Remove from griddle and repeat process for second quesadilla.
For the avocado sauce:
Peel and pit avocado, add to Nutribullet, along with chipotle pepper, Greek yogurt, lemon juice and water. Blend for 30-45 seconds or until creamy consistency. Taste and add more chipotle if desired (adds a kick!).
Dish quesadillas out on plates, garnish with chipotle avocado sauce and fresh cilantro, then serve!
*Nutrition info includes 1/2 quesadilla and 1/4 of avocado sauce.