Lunch: Butternut Squash, Kale, and Black Bean Quesadillas Recipe | Myrecipes

Recipe by Jessica Cox Mashing half of the beans provides creamy texture and helps to seal the quesadillas.

This recipe includes superfoods such as:

Kale

Health benefits of Butternut Squash, Kale, and Black Bean Quesadillas Recipe | Myrecipes

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

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

Instructions

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.
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.

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