Butternut Squash, Kale and Black Bean Quesadillas

Ingredients:

• 2 cups pre-chopped peeled butternut squash
• 6 tablespoons water
• 2 cups baby kale
• 1 teaspoon canola oil
• ¼ 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 ½ cups)
• Cooking spray

Directions:

• Heat a skillet over medium heat. Add squash and 6 tablespoons water; cover and cook for 6 minutes. Uncover and stir in kale, oil, and salt; cook for 2 minutes. Remove from heat.
• Place ½ cup beans in a bowl; mash. Add remaining ½ cup beans and squash toss. Divide mixture among tortillas; top evenly with cheese. Fold each in half over filling. Coat tortillas with cooking spray.
• Wipe skillet clean; return to medium heat. Add two quesadillas; cook for 2 minutes on each side. Repeat with remaining quesadillas.