I’m in love with pumpkin, but so many items I see at the market and on menus are frosted, fluffed, and fancifully sugar-filled. I’m all for a great pumpkin bread recipe along with many others, but what I’m really in love with are savory pumpkin recipes. And while many pumpkin recipes, sweet and savory, are time-consuming, these pumpkin quesadillas are easy and the perfect fall dinner!
I was in a debate about using canned or fresh pumpkin for this recipe, but the ease of canned pumpkin won out.
The canned pumpkin mixes quickly with the black beans, seasonings, and fresh cilantro to make your filling. Add the cheese and you have the makings for this great fall dinner.
You could add an easy salad for some more veggies and call it good. I’d even be tempted to serve these pumpkin quesadillas to friend and family over at our place for dinner too!
Savory Pumpkin Recipes
When you go to buy canned pumpkin, you want to make sure it’s just pureed pumpkin, NOT pumpkin pie filling.
The two are usually right next to one another and quite easy to find.
You can actually find the canned pumpkin year round in many stores – you’ll just have to look on the bottom shelf or somewhere out of the way.
With just the pureed pumpkin, sweet and savory pumpkin recipes are both very easy. Pumpkin is a fairly neutral flavor, so it’s easy to make it taste just how you like.
These pumpkin quesadillas get their savory, Mexican flavor from chili powder, cumin, paprika, and some cayenne if you’re feeling the heat – I say go for it!
My pumpkin macaroni and cheese recipe uses ginger, paprika, garlic, and ground mustard. Fresh thyme, rosemary, and chives would also be great addition to anything pumpkin.
The last thing to note on savory pumpkin recipes is that you can combine a sweeter pumpkin flavor to a savory recipe. Last year I made pumpkin butter and layered it on these prosciutto toasts with gouda cheese.
I love pumpkin, but am always overwhelmed with all the sweet options and recipes out there. This savory pumpkin recipe is a new favorite. Pumpkin quesadillas are an easy fall dinner that you may just want year round!
- 1 cup pumpkin puree
- 1 15 oz. can black beans, rinsed and drained
- ¼ cup chopped fresh cilantro
- 1 teaspoon mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cayenne optional
- 8 8-9" flour tortillas
- 2 tablespoons unsalted butter
- 8 ounces white cheddar cheese shredded
- guacamole, salsa, and cilantro for serving
Add the pumpkin and black beans to large bowl. Stir well. Next, stir in the cilantro, chili powder, cumin, salt, paprika, and cayenne, if using. Divide the filling into 4 portions.
Lay 4 tortillas on a flat surface. Top each with a portion of the filling and spread to cover the tortilla. Top each with ¼ of the shredded cheese. Place the remaining tortillas over the filling to make 4 quesadillas.
For each quesadilla, melt a ½ tablespoon of butter in a large skillet over medium-high heat. Add the quesadilla and cook for 3 to 4 minutes on each side, until the tortilla is golden brown and the filling is warm.
Cut and serve alongside guacamole, salsa, and cilantro for toppings.