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SideChef
Recipes
Beans & Legumes
Butternut Squash Quesadilla with Chipotle Avocado

18 INGREDIENTS • 7 STEPS • 40MINS

Butternut Squash Quesadilla with Chipotle Avocado

Recipe

4.2

4 ratings
The Mexican inspired seasonings are such a lovely compliment to the sweetness of the butternut squash, while the cooked kale adds the perfect savory contrast plus the smokey chipotle peppers add the perfect flavor to the avocado sauce.
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The Mexican inspired seasonings are such a lovely compliment to the sweetness of the butternut squash, while the cooked kale adds the perfect savory contrast plus the smokey chipotle peppers add the perfect flavor to the avocado sauce.
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

40MINS

Total Time

$1.92

Cost Per Serving

Ingredients

Servings
4
us / metric
Butternut Squash
3 cups
Butternut Squash, chopped
Kale
2 cups
Kale, chopped
Canned Black Beans
1/2 cup

Sponsored

GOYA® Black Beans
Onion
1 cup
Onion, diced
Chili Powder
2 tsp
Chili Powder
Ground Cumin
1 tsp
Ground Cumin
Cayenne Pepper
1/8 tsp
Cayenne Pepper
Garlic Powder
1/2 tsp

Sponsored

Simply Organic Garlic Powder
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Shredded 2% Mozzarella Cheese
1/2 cup
Shredded 2% Mozzarella Cheese
Whole Grain and Flax Tortilla
4
Whole Grain and Flax Tortillas
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray
Avocado Sauce
Avocado
1
Medium Avocado
Chipotle Peppers in Adobo Sauce
1
Chipotle Peppers in Adobo Sauce
Greek Yogurt
1/3 cup
Greek Yogurt
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped
Lemon
1
Lemon, juiced
1 Tbsp juice per 4 servings
Water
1 Tbsp
Water

Nutrition Per Serving

VIEW ALL
Calories
365
Fat
13.6 g
Protein
14.9 g
Carbs
51.6 g
Love This Recipe?
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Butternut Squash Quesadilla with Chipotle Avocado
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Cooking Instructions

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step 1
Heat skillet over medium heat, spray with Coconut Oil Cooking Spray (as needed). Add Butternut Squash (3 cups) and Onion (1 cup). Cook over medium heat stirring occasionally until squash and onions are caramelized, approximately 10-12 minutes.
step 2
Add Ground Cumin (1 tsp), Ground Black Pepper (1/2 tsp), Cayenne Pepper (1/8 tsp), Kale (2 cups), Chili Powder (2 tsp), and Simply Organic Garlic Powder (1/2 tsp) and cook additional 2-4 minutes. Set aside.
step 3
Spread out half of the cooked veggies, then top with one-quarter GOYA® Black Beans (1/2 cup) and approximately Shredded 2% Mozzarella Cheese (1/2 cup) on one Whole Grain and Flax Tortillas (4).
step 3 Spread out half of the cooked veggies, then top with one-quarter GOYA® Black Beans (1/2 cup) and approximately Shredded 2% Mozzarella Cheese (1/2 cup) 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 (1/3 cup), the juice from Lemon (1) and Water (1 Tbsp).
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 (1/3 cup), the juice from Lemon (1) and Water (1 Tbsp).
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 Tbsp). Serve and enjoy!
step 7 Transfer quesadillas out on plates, garnish with chipotle avocado sauce and Fresh Cilantro (2 Tbsp). Serve and enjoy!

Tags

Beans & Legumes
American
Lunch
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Mexican
Vegetables
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