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RECIPE
18 INGREDIENTS 7 STEPS 40min

Butternut Squash Quesadilla with Chipotle Avocado

4.3
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.
Butternut Squash Quesadilla with Chipotle Avocado Recipe | SideChef
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.
Lemons and Basil
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http://lemonsandbasil.com/
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Lemons and Basil
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/
40min
Total Time
$1.85
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3 cups
2 cups
Kale , chopped
1/2 cup
Canned Black Beans
1 cup
Onions , diced
1/2 Tbsp
Chili Powder
1 tsp
Ground Cumin
1/8 tsp
Cayenne Pepper
1/2 tsp
Garlic Powder
1/2 cup
Shredded 2% Mozzarella Cheese
4
TortillaLand® Flour Tortillas
as needed
Coconut Oil Cooking Spray

Avocado Sauce

1
Medium Avocado
1/3 cup
2 Tbsp
Fresh Cilantro , chopped
1 Tbsp
1 Tbsp
Water

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Nutrition Per Serving

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CALORIES
351
FAT
13.5 g
PROTEIN
14.0 g
CARBS
48.6 g

Author's Notes

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

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 Onions (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 (1/2 Tbsp) , and 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 Canned Black Beans (1/2 cup) and approximately Shredded 2% Mozzarella Cheese (1/2 cup) on one TortillaLand® Flour 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 Avocado (1) , add to Nutribullet, along with Chipotle Peppers in Adobo Sauce (1) , Greek Yogurt (1/3 cup) , Lemon Juice (1 Tbsp) 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!
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Nutrition Per Serving
Calories
351
% Daily Value*
Fat
13.5 g
17%
Saturated Fat
3.8 g
19%
Trans Fat
0.1 g
--
Cholesterol
11.8 mg
4%
Carbohydrates
48.6 g
18%
Fiber
11.6 g
41%
Sugars
5.6 g
--
Protein
14.0 g
28%
Sodium
432.7 mg
19%
Vitamin D
0.1 µg
0%
Calcium
287.3 mg
22%
Iron
3.4 mg
19%
Potassium
963.8 mg
21%
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