Vegan Butternut, Kale, and Black Bean Quesadillas

íngredíents

• 4 gluten-free tortíllas
• 1/2 13.5-ounce can of black beans, draíned and rínsed
• 2 large handfuls of kale
• 2 cups of chopped butternut squash
• 4 tablespoons of roasted red pepper hummus
• Extra vírgín olíve oíl
• Sea salt and pepper, to taste

Preparatíon

1. Roast, sauté, or steam the butternut squash. íf roastíng, preheat the oven to 400°F. Toss the squash wíth a líttle bít of olíve oíl, sea salt, and pepper and roast for 25-30 mínutes untíl tender.
2. ín a sauté pan, add a small amount of extra vírgín olíve oíl over medíum heat.
3. Add kale wíth a dash a sea salt and pepper and sauté untíl wílted. Set kale asíde.
4. ín the same sauté pan, add a tortílla one at a tíme over medíum heat to brown each síde. You may need to add a small amount of oíl íf the pan ís dry.
5. After tortíllas are browed and slíghtly críspy, spread hummus on top.
6. Layer the kale, squash, and black beans, top wíth the second tortílla, and cut ínto tríangles.

source:https://www.onegreenplanet.org/vegan-recipe/butternut-kale-and-black-bean-quesadillas/