Quesadillas are that food that everyone loves. They are also super versatile. You can make them sweet or savory and add hundreds of toppings to them depending on what you like. I like quesadillas because you can make them for appetizers, breakfast, lunch or dinner and you will have a speedy and delicious meal or snack in less than fifteen minutes.
I like making quesadillas when I am too lazy to make an actual dinner and I use whatever left overs I have in the fridge. Feel free to use corn, flour or whole wheat tortillas. Any would work here. I decided to use butternut squash, baby kale and black beans because I had them all in my house and these fillings involved little to no prep work. I used pre-chopped squash and roasted it in the oven the night before for another dish I made. I used canned black beans and packaged baby kale. No washing or chopping involved. YES!In case this combo isn't your thing I thought of a few more "out of the box quesadillas for you to make!
- Loaded Baked Potato: Slather mashed potatoes, cheddar cheese, bacon & top with sour cream.
- Pizzadilla: Add red sauce, mozzarella, and toppings of your choice.
- Fancy Schmancy: Strawberry jam and melted brie
- Veggie Monster: Spinach, roasted red peppers and goat cheese
- My favorite: Fresh figs, goat cheese and a drizzle of honey
Butternut Squash Black Bean and Kale Quesadillas
Makes 1 quesadillaIngredients:
1/ 4 cup black beans
1/2 cup sharp cheddar cheese
2 flour or corn tortillas
1/4 cup roasted butternut squash
1/4 cup baby kale or spinach
1 tsp of butter
1.Roast butternut squash ahead of time at 400 F for 25 minutes.
2.In a medium pan add butter and melt over medium heat.
3. Add one tortilla and brown on one side
4. Add cheese until it melts ( about 1-2 minutes)
5. Add black beans and squash and kale and top with other tortilla.
6. Flip over and brown other tortilla
7. Once cheese is fully melted cut into triangles and serve!