PUMPKIN QUESADILLAS FOR DINNER
These easy pumpkin quesadillas put a savory spin on everyone’s favorite fall ingredient! Creamy pumpkin purée, hearty black beans, fresh cilantro, and warm spices are tucked inside crispy, cheesy tortillas for a quick vegetarian dinner that’s full of cozy fall flavor. Serve with guacamole and salsa for an easy weeknight meal.
Servings 4 servings
Calories 491kcal
Ingredients
- 1 cup pumpkin purée
- 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
Instructions
- Add the pumpkin purée 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.
Notes
*If this is your first time making this recipe and you don't love a lot of spice, try cutting the spices in half for the first time.
Nutrition
Calories: 491kcal | Carbohydrates: 37g | Protein: 19g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 1408mg | Potassium: 285mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10796IU | Vitamin C: 3mg | Calcium: 515mg | Iron: 4mg