It takes only 15 minutes to put together flavorful, savory pumpkin quesadillas. The filling features pumpkin puree with black beans and plenty of cheese, making the quesadillas a family favorite every fall.
Pumpkin Quesadillas
It takes only 15 minutes to put together flavorful, savory pumpkin quesadillas. The filling features pumpkin puree with black beans and plenty of cheese, making the quesadillas a family favorite every fall.
Ingredients
- 3 tablespoons olive oil divided
- 1/2 cup chopped onion
- 1 tablespoon minced seeded jalapeno pepper
- 1/2 teaspoon minced garlic
- 15 ounces canned pumpkin
- 15 ounces black beans rinsed and drained
- 1/4 cup minced fresh cilantro
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 6 flour tortillas 8 inches
- 3 cups shredded Monterey Jack cheese divided
- Guacamole salsa, sour cream, for topping
Instructions
- In a small skillet, heat 1 teaspoon olive oil over medium heat. Add onion and jalapeno; cook until tender, 3-4 minutes. Add garlic; cook until fragrant, 30-60 seconds. Remove from heat; set aside.
- In a large bowl, stir together pumpkin puree, cilantro, chili powder, cumin, salt, oregano, cayenne pepper and cinnamon. Add black beans and onion mixture; stir to combine.
- Working in batches, add 1 teaspoon olive oil to a large skillet. Add one flour tortilla; sprinkle evenly with 1/2 cup shredded cheese. Add 1/4 to 1/2 cup pumpkin filling in an even layer on one half of the tortilla. Continue cooking until the cheese is melted and the underside of the tortilla has browned in spots. Use a spatula to fold the quesadilla in half. Transfer to a cutting board; let cool 2 minutes. Use a sharp knife to cut into three wedges.
- Repeat with the remaining oil, tortillas, cheese and filling. Serve with desired toppings.
