Butternut Squash, Maple Kidney Bean & Chard Quesadilla

Quesadillas have a wonderful way of taking the WEIRDEST ingredient combinations and making them awesome. Even gross sounding pair ups are made delectable when squeezed between Daiya and tortillas. The maple syrup brings out the best in both the sweet squash and the meaty beans (although, noone probably wants to think of beans as meaty). I just threw in the chard for color and to say that I was getting a dose of greens 🙂

4 whole wheat tortillas

Half a butternut squash, sliced thin

2 cups chopped Swiss chard

1 1/2 cups cooked kidney beans

1 cup shredded Daiya

1/3 cup pure maple syrup

1 tbsp olive oil, plus more for cooking

1 tsp sea salt

1/2 tsp paprika

1/4 tsp black pepper

• Preheat oven to 375 degrees
• Toss squash slices in oil, salt and pepper and place on a baking sheet with parchment paper
• Roast at 375 degrees for 35 minutes, turning half way through
• 5 minutes before they’re done, put the chard ontop of the squash and let cook until wilted
• In a mixing bowl, combine beans, maple syrup and paprika, then add squash and chard
• Pour 1/4 of mix ontop of one side of a tortilla and top with 1/4 cup cheese, Fold over and repeat with all tortillas
• Cook in a frying pan with oil over medium heat for 3-4 minutes on each side