This recipe is a whole new take on quesadillas. Tender toasted butternut squash, black beans, and kale are combined to create a meal that's savory, slightly spicy, and delicious. These quesadillas make a quick and easy lunch. Serve with a side of guacamole, spicy salsa, and vegan sour cream

Butternut, Kale, and Black Bean Quesadillas [Vegan]

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  • 4 gluten-free tortillas
  • 1/2 13.5-ounce can of black beans, drained and rinsed
  • 2 large handfuls of kale
  • 2 cups of chopped butternut squash
  • 4 tablespoons of roasted red pepper hummus
  • Extra virgin olive oil
  • Sea salt and pepper, to taste


  1. Roast, sauté, or steam the butternut squash. If roasting, preheat the oven to 400°F. Toss the squash with a little bit of olive oil, sea salt, and pepper and roast for 25-30 minutes until tender.
  2. In a sauté pan, add a small amount of extra virgin olive oil over medium heat.
  3. Add kale with a dash a sea salt and pepper and sauté until wilted. Set kale aside.
  4. In the same sauté pan, add a tortilla one at a time over medium heat to brown each side. You may need to add a small amount of oil if the pan is dry.
  5. After tortillas are browed and slightly crispy, spread hummus on top.
  6. Layer the kale, squash, and black beans, top with the second tortilla, and cut into triangles.

Nutritional Information

Per Quesadilla: Calories: 636 | Carbs: 88 g | Fat: 27 g | Protein: 25 g | Sodium: 924 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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