1 small butternut squash, peeled and cubed, about 2 - 3 cups cut into 1/2” cubes
1/2 bunch kale, washed and thinly sliced, about 3 cups
1 small onion, minced
1 teaspoon chili flakes
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 tablespoon olive oil
1 small can black beans - 19oz / 540mL, drained and rinsed
1/2 cup cilantro, finely sliced
8 tortillas – 10-inch
Preheat the oven to 350F.
In a large bowl, toss the squash with the olive oil and half the spices, and combine until well coated. Spread on a baking sheet and place in the oven, and cook until they are soft but still holding their shape. Remove and set aside.
Add some additional olive oil in a large pan on medium heat and sautee the onion and garlic until soft. Then add the kale and cook until wilted and soft. Add the beans and the reserved spices and cooked until warmed through. Add cooked squash.
Cool for three to four minutes lightly smashing with a fork or potato masher.
On a tortilla, spread out 1/4 of the squash and bean mixture
Sprinkle 1/2 cup of shredded cheese, and then the cilantro. Top it with another tortilla and press firmly together.
Cook for about five minutes until the tortilla is golden and the cheese is beginning to melt. Flip the quesadilla over and cook for another few minutes.
Repeat with all the tortillas and serve with guacamole, sour cream and salsa.