Butternut, Kale, and Black Bean Quesadillas

Benefits: A good source of plant-based protein, slow-releasing carbs, and a source of iron, zinc, and magnesium.

Ingredients

1/2 can of black beans, drained and rinsed

2 large handfuls of kale

2 cups of chopped butternut squash

4 tablespoons of roasted red pepper hummus

4 wholemeal tortillas

Extra virgin olive oil

Sea salt and pepper, to taste

Instructions

1. Roast, the butternut squash with a little bit of olive oil, sea salt, and pepper for 25-30 minutes until tender

2. In a pan sauté, kale with a dash of sea salt and pepper until wilted

3. Set kale aside

4. Cook beans for 4-5 minutes

5. In the same pan add a tortilla one at a time over medium heat to brown each side

6. You may need to add a small amount of oil if the pan is dry

7. After tortillas are browned and slightly crispy, spread hummus on top

8. Layer the kale, squash, and black beans, top with the second tortilla, and cut into triangles

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