Cooking Instructions
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Step 1
Heat skillet over medium heat, spray with
Coconut Oil Cooking Spray (as needed)
. Add
Butternut Squash (420 g)
and
Onions (150 g)
. Cook over medium heat stirring occasionally until squash and onions are caramelized, approximately 10-12 minutes.
Step 2
Add
Ground Cumin (2 g)
,
Ground Black Pepper (1 g)
,
Cayenne Pepper (as needed)
,
Kale (50 g)
,
Chili Powder (5 g)
, and
McCormick® Garlic Powder (2 g)
and cook additional 2-4 minutes. Set aside.
Step 3
Spread out half of the cooked veggies, then top with one-quarter
Canned Black Beans (90 g)
and approximately
Shredded 2% Mozzarella Cheese (55 g)
on one
Whole Grain and Flax Tortillas (4)
.
Step 4
Lay another tortilla on top and cook 2-4 minutes, then flip and cook for another 2-4 minutes or until cheese is melted and tortillas are toasted. Remove from griddle and repeat process for second quesadilla.
Step 5
For the avocado sauce: peel and pit the soft
Avocado (1)
, add to Nutribullet, along with
Chipotle Peppers in Adobo Sauce (1)
,
Greek Yogurt (80 g)
, the juice from
Lemon (1)
and
Water (15 mL)
.
Step 6
Blend for 30-45 seconds or until creamy consistency.
Step 7
Transfer quesadillas out on plates, garnish with chipotle avocado sauce and
Fresh Cilantro (2 g)
. Serve and enjoy!
