Pumpkin Quesadillas
These Pumpkin Quesadillas are a savory-sweet twist on a classic, featuring spiced pumpkin puree, black beans, green chilies, and melty cheddar cheese tucked between golden tortillas. They’re quick to make and perfect for a cozy fall lunch or dinner.
Prep Time
10 min
Total Time
10 min
Servings
4
Ingredients
Pantry
1 tsp Southwest Spice Blend
1 tsp Pumpkin Spice
1 15-oz can Pumpkin
1 15-oz can Black Beans
1 4-oz can Mild Green Chilies
8 Flour Tortillas
Fridge and Freezer
1 8-oz bag Cheddar Cheese
Directions
Wash hands with soap and water. Drain and rinse the black beans. In a small bowl, combine the pumpkin and the spices.
Heat a little oil on an electric skillet or in a pan over medium high heat. Lay tortilla and spread it with ¼ of the pumpkin (about ⅓ cup) and ¼ of the black beans (about ⅓ cup), the green chilies and cheese. Place another tortilla on top and repeat with all tortillas (if you are using a pan, make the quesadillas in batches).
Cook quesadillas for 3-5 minutes on each side, or until cheese is melted and the tortilla is golden brown.
Transfer to a cutting board to cool slightly before cutting and serving. This recipe makes 4 quesadillas. Refrigerate leftovers within 2 hours.
*Use gluten-free tortillas to make this recipe gluten-free.