Butternut Squash and Kale Quesadillas
Using frozen kale and squash makes this a really fast meal for those busy nights. I love stuffing veggies in quesadillas. The cheese makes kids gobble them up.
Servings: 4 servings
Calories: 278.5kcal
Ingredients
- 4 Whole Wheat Flour Tortillas
- 8 oz Frozen Butternut Squash cubes like the kind from Earthbound Farms
- 8 oz Frozen Kale like the kind from Earthbound Farms
- 1 red onion diced
- 4 cloves garlic minced
- 1 cup Mexican Shredded Cheese Blend you'll use 1/4 cup per quesadilla
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Optional - 1/8 tsp crushed red pepper if you like things on the spicier side
Instructions
- Heat a skillet over medium heat. Saute the onion and garlic until translucent.
- Add in the butternut squash and kale, saute until cooked through.
- Once the veggies have defrosted, add in all of your spices (salt through ground coriander; or through crushed red pepper flakes - if using). Cook for another 10 minutes until all of the ingredients have combined and the squash is slightly soft.
- Assemble your quesadilla! Take one whole wheat tortilla and sprinkle 1/8 cup of Mexican cheese on half of the tortilla. Top with 1/4 of the butternut squash/kale mixture, and top again with 1/8 cup of cheese.
- Spray a skillet with cooking spray and brown your quesadilla on both sides until slightly crispy.
- Let cool for a couple minutes after removing from the pan, then slice and serve.
Nutrition
Serving: 1quesadilla | Calories: 278.5kcal | Carbohydrates: 32.1g | Protein: 11.6g | Fat: 12.3g | Saturated Fat: 7g | Sodium: 640.9mg | Fiber: 6g | Sugar: 2.7g