Butternut squash and kale quesadillas

Last night, we had Bliss Fit co-blogger Jen Yell over for a flavorful and healthy twist on quesadillas. My roomate found the inspiration from a genius recipe on Tasty Kitchen and we just winged it, making a few adjustments to accomodate our vegan and gluten-free friends. 

You just have to try these! 

To make the filling: We sauteed the butternut squash and onion with olive oil (leaving out the butter to make the filling vegan), and then set it aside and sauteed the kale, eventually mixing the two. We threw in few spices we had on hand: salt, pepper, crushed red pepper, curry powder, habanero-citrus-infused olive oil.

For the quesadillas: We used flour tortillas (subbed a corn tortilla for our gluten-free friend), added the filling, cheese, our favorite hot sauces, tomatoes and avocado and browned on both sides. Garnish with sour cream, more avocado, or more of your favorite hot sauce. My favorite is Texas Pete! You can easily make this vegan by subbing for vegan cheese and sour cream, or by just going without. There's tons of flavor and loads of colorful veggies here.