Yield 4 Servings
Free of: gluten and top 8 allergens.
Crispy tortillas stuffed with ooey gooey goodness!
1 butternut squash
2 tbsp olive oil, divided (1 tbsp + 1 tbsp)
1 tbsp pure maple syrup
1 (4-ounce) can diced green chilies, undrained
1 medium yellow onion
1 tbsp vegan margarine, such as Earth Balance Soy-Free Buttery Sticks
4 cups firmly packed, chopped kale (about a half bunch)
1/8 tsp sea salt
1/8 tsp ground black pepper
4 large burrito-sized tortillas or 8 (8-inch) flour tortillas
1 cup alternative mozzarella cheese
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/butternut-squash-green-chili-and-kale-quesadillas/