Butternut Squash, Kale, and Black Bean Quesadillas
Mashing half of the beans provides creamy texture and helps to seal the quesadillas.
Recipe by Cooking Light January 2015
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03/16/2015
Pretty good, though a little bland. Definitely a healthy option for quesadillas.
03/13/2015
This is a quick, tasty, meal that makes a good weeknight dinner. We do agree with others that it needs a little extra flavor. Did serve with sour cream, which did make it tasty.
02/08/2015
Amount of filling was excessive, producing a heavy, dense quesadilla. I distributed filling and cheese over 6 tortillas rather than 4, using 8" tortillas as directed..these would have been much more enjoyable if 1/2 called for filling was used. Overall, nothing special and seemed rather gluttonous.
01/29/2015
easy and tasty! I added a little more salt since the squash was very sweet.
01/11/2015
We really enjoyed this. I had left over roasted squash that worked out well.
01/07/2015
Seemed like a good healthy recipe with some of my favorite ingredients. But a little bland as written - even just a little salsa makes it 10 times better.
01/06/2015
This recipe is great as it is, but easy to adapt & substitute ingredients if desired. It's so easy! We will make this again soon.
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