Slow Cooker Tex Mex Kale and Butternut Squash Quesadillas

I found a way to cook both the kale and butternut squash at the same time for this delicious vegetarian dish.  I used my slow cooker! 

I placed the kale (I bought a bag of cut ones) with a small amount water and sliced onions and minced garlic in the slow cooker and then place on top of it the butternut squash wrapped in aluminum foil. 

I then proceeded to cut the cooked vegetables to cubes and small pieces and mixed them with canned red beans, jarred jalapenos and the spices chili, cumin and salt and pepper.  I topped the mixture with cheese and used this Tex Mex blended goodness to fill tortillas which were then pan fried.



Slow Cooker Tex Mex Kale, Butternut Squash Quesadillas

• 8 oz cut kale in a bag
• one onion, sliced
• 2 garlic cloves, minced
• 1/2 cup water
• 1 butternut squash (I cooked a whole one and used half of it for this recipe)
• 1 can red kidney beans, washed and drained
• 3 tbsps chopped bottled nacho jalapeno slices 
• 1/2 tsp cumin or more to taste
• 1 tsp chili powder or more to taste
• salt and pepper according to taste
• 2 cups cheese (I used sharp cheddar)
• 7 to 8 8- inch flour tortillas
• cooking spray

Place the cut kale, onions, garlic and water at the bottom of a slow cooker.  Wrap the butternut squash in aluminum foil and place the wrapped squash right on top of the kale mixture.  Slow cook for 4 hours at high or 8 hours at low.   I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cook setting.

Drain the cooked kale mixture and place it into a bowl.  Scoop out the flesh from 1/2 of the butternut squash and dice them and combine it with the kale mixture.  (Keep the other half for other purposes).  Place the drained red beans and chopped jalapenos into the mixture and then add the cumin, chili powder, salt and pepper.  You can heat the mixture through if you like to blend the taste or you can just mix them till the ingredients are well blended.

Spray one side of a tortilla and place the sprayed side down on a sprayed skillet. Place 1/2 cup of the mixture on top of just one side of the tortilla and place 1/4 cup of cheese on top and then place the other half of the tortilla over it.     Pan fry in a pan sprayed with cooking spray till one side turns crispy.  Flip and crisp the other side.  Cut into wedges.

Repeat the filling and frying with the other flour tortillas.