Acorn Squash & Black Bean Quesadillas

Non-stick cooking spray

1 small acorn squash

1 teaspoon of cinnamon

1 tsp of olive oil

1can of reduced sodium black beans, rinsed and drained

Your choice of cheese: shredded, goat cheese, or cream cheese

red pepper flakes, if desired

1 tablespoon of fresh cilantro, chopped

8-inch whole wheat tortillas

salt and pepper to taste

garnish with sour cream and hot sauce

Preheat the oven to 400 degrees F and cut acorn squash lenghwise, remove seeds and sprinkle cinnamon all over the inside of the squash.  Spray baking sheet with cooking spray and place acorn squash down. Bake for about 40 minutes or until squash is soft and mushy.

Wait for squash to cool and spoon out into bowl.  Sprinkle with desired amount of salt and pepper.

Heat olive oil in frying pan on medium heat.

Take two tortillas.  On one tortilla, spread 2-3 tablespoons of squash all over. Add 2-3 tablespoons of black beans on top of squash, sprinkle with red pepper flakes and cilantro then place tortilla in oiled frying pan. On the other tortilla spread desired amount of shredded cheese, cream cheese or goat cheese all over. Place on top of the tortilla in the frying pan. Fry about 2 minutes on each side or until crispy and golden brown, repeat for more quesadillas.

Cut into triangles and serve with sour cream and hot sauce.

Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

Prep time

Cook time

Total time

This delicious vegan salad made with kale, quinoa, edamame, and fresh fruits proves to be a delicious and simple meal to impress. Ingredients

Recipe type: Salad, Lunch, Entree
Serves: 2-4

Ingredients

  • 2 cups cooked quinoa, cooled (cook according to package directions)
  • 1 1/2 cup edamame beans, cooked and cooled
  • 3 cups finely chopped Tuscan kale, ribs removed
  • 1 cup sliced grape tomatoes
  • 1/2 red onion, diced
  • 1 mango, pitted and diced
  • 1 avocado, pitted and either sliced or diced
  • 2 tablespoon toasted almonds or pumpkin seeds, if desired
  • For lemon vinaigrette:
  • 2 tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 large basil leaf, chopped
  • 1/8 teaspoon salt
  • fresh ground pepper, to taste
 Instructions
  1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.
  2. In medium bowl toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavors soak in.
  3. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.