Butternut Squash, Kale, And Black Bean Quesadillas

• 2 cups prechopped peeled butternut squash
• 6 tablespoons water
• 2 cups baby kale
• 1 teaspoon canola oil
• 1/4 teaspoon salt
• 1 cup canned unsalted black beans, rinsed and drained
• 4 (8-inch) whole-wheat flour tortillas
• 6 ounces shredded part-skim mozzarella cheese (about 1 1/2 cups)
• Cooking spray

1. Heat a skillet over medium heat. Add squash and 6 tablespoons water; cover and cook 6 minutes. Uncover and stir in kale, oil, and salt; cook 2 minutes. Remove from heat.
2. Place 1/2 cup beans in a bowl; mash. Add remaining 1/2 cup beans and squash; toss. Divide mixture among tortillas; top evenly with cheese. Fold each in half over filling. Coat tortillas with cooking spray.
3. Wipe skillet clean; return to medium heat. Add 2 quesadillas; cook 2 minutes on each side. Repeat with remaining quesadillas.

butternut squash, water, baby kale, canola oil, salt, black beans, flour tortillas, mozzarella cheese, cooking spray

Taken from www.myrecipes.com/recipe/squash-kale-black-bean-quesadillas (may not work)