Butternut Squash & Spinach Quesedillas with Quinoa Tortillas

I made these for "Meatless Monday" this last week and they were a big hit! 

I even made the tortillas!

Here is the recipe!




Tortillas:
2 Cups Quinoa Flour
1/2 Cup Brown Rice Flour
1 Tsp Sea Salt
1 Tbsp Olive Oil
1 Cup of Hot Water.

For the tortillas, mix all of the ingredients in a standing mixer with the dough hook. Once the dough is properly mixed, take a pillowcase that is dusted with flour. Now separate the dough into about 8-9 dough balls. Roll each dough ball out with a rolling pin (if you are lucky you will have a tortilla maker here). You will need a good amount of flour on your rolling pin! Next in a hot skillet-- I used my cast iron, throw in a tortilla. I cooked them about a minute on each side. 


Butternut Squash Quesedillas

-1 1/2 Cups Butternut Squash (cubed)
-1/2 medium onion (diced)
-Big Handful of Spinach Leaves
-3 Stalks of Kale (chopped)
-2 Garlic Cloves
-Coconut oil (or your favorite cooking oil)
-Organic Cheese
-Quinoa Tortillas

First you must sautee the butternut squash, onion, garlic, and oil until the butternut squash is slightly soft, but still a bit firm. I even added about a 1/2 cup of water and let the water steam off to be sure mine was done. Next add your spinach and your kale. You will hear the snapping and popping but they will cook down nice and small. Next have a hot skillet ready- I used 2 cast irons. I had one with a tortilla in it and one getting hot. Assembly a small amount of cheese on the tortilla (inside the pan), add a scoop of the veggies, and then a little more cheese on top. Put another tortilla on top- this is where the other cast iron pan comes in-- put the other cast iron pan on top of the quesedilla.  After about a minute flip the quesedilla and cook another half minute.

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Continue until all the tortillas are used. My recipe made about 4 quesedillas. We cut them into quarters and enjoyed them with homemade guacamole & organic sour cream (with probiotics!). 

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