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