Happy New Year Everyone!
My happily married sister is off on her honeymoon, sitting on the beach with her new hubby and a cocktail in hand. Therefore, I will be holding down the blog for the next few weeks. Somehow this doesn’t seem fair… 😉
I know you’re all dying to hear about the wedding! It was absolutely perfect. Everything went flawlessly. I nailed my speech, Maria glowed and looked more stunning than ever, and New Years Eve just made the entire night that much more special. For those of you who are from the New Jersey or New York area, you may understand the extravagance of this wedding (you guys really like to do things big). The cocktail hour for example… there was a sushi bar, a raw bar, a wine and cheese station, a ceviche station, a carving station, an Italian Sunday dinner station, ice sculptures, and the list goes on. The after party was decorated with sleek white furniture to resemble a club/lounge, with late night food stations in case anyone was somehow still hungry. There was a cigar roller outside and everyone danced until 3 am. We like to party.
All this food talk and guess how much of it I ate? Nada. Not one bite. Painful, I know. But I was so busy being the maid of honor that eating was not on the top of my list (for once). These past few days after the wedding I have been wanting to really sink my teeth into something yummy, filling, but still healthy (hey it’s the New Year, I want to start it off right!). So today I have for you guys Butternut Squash, Kale and Black Bean Quesadillas! They are gluten-free, vegan, easy to make, taste amazing, and will leave you feeling full but lean and healthy! If I had it my way, there would have been a station of these babies right next to the Italian Sunday dinner station 🙂
- ½ red onion, chopped
- 3 cloves of garlic, minced
- 1 package of cubed butternut squash
- 1/2 head of kale
- 1/2 cup of black beans, drained and rinsed
- 4 brown rice tortillas (we often use Trader Joe's brand)
- 4 tablespoons of plain hummus
- EVOO or coconut oil
- Sea salt and pepper
- Preheat the oven to 350 degrees F
- Toss the butternut squash in olive oil, sea salt and pepper.
- Bake for 30-35 minutes until fork tender.
- In a medium saute pan, add a drizzle of olive oil over medium heat.
- Add the tortillas one at a time, and crisp on both sides. Set aside.
- In the same sauté pan, add another drizzle of oil oil and add the onion and garlic. Sauté until fragrant.
- Add the kale and sauté until wilted and crispy. Set aside.
- Assemble the quesadillas by spreading hummus on each tortillas.
- Spread the onion, garlic and kale mixture, butternut squash and black beans to one tortillas, and top with the second.
- Cut into 6 triangles.