Heat skillet over medium heat, spray with Coconut Oil Cooking Spray (to taste). Add Butternut Squash (3 cup) and Onion (1 cup). Cook over medium heat stirring occasionally until squash and onions are caramelized, approximately 10-12 minutes.
Add Ground Cumin (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Cayenne Pepper (1/8 teaspoon), Kale (2 cup), Chili Powder (2 teaspoon), and Garlic Powder (1/2 teaspoon) and cook additional 2-4 minutes. Set aside.
Spread out half of the cooked veggies, then top with one-quarter Shredded 2% Mozzarella Cheese (1/2 cup) and approximately Canned Black Beans (1/2 cup) on one Whole Grain and Flax Tortilla (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.
For the avocado sauce: peel and pit the Avocado (1), add to Nutribullet, along with Chipotle Peppers in Adobo Sauce (1), Greek Yogurt (1/3 cup), Lemon Juice (1 tablespoon) and Water (1 tablespoon).
Blend for 30-45 seconds or until creamy consistency.
Transfer quesadillas out on plates, garnish with chipotle avocado sauce and Fresh Cilantro (2 tablespoon). Serve and enjoy!