Butternut Squash, Kale and Black Bean Quesadillas


  • 2 cups pre-chopped peeled butternut squash
  • 6 tablespoons water
  • 2 cups baby kale
  • 1 teaspoon canola oil
  • ¼ 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 ½ cups)
  • Cooking spray


  • Heat a skillet over medium heat. Add squash and 6 tablespoons water; cover and cook for 6 minutes. Uncover and stir in kale, oil, and salt; cook for 2 minutes. Remove from heat.
  • Place ½ cup beans in a bowl; mash. Add remaining ½ 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 two quesadillas; cook for 2 minutes on each side. Repeat with remaining quesadillas.
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