Description
These Black Bean Pumpkin Quesadillas are the ultimate fall comfort food creamy, hearty, cheesy, and full of cozy spice. Quick to make and endlessly customizable for any table.
Ingredients
- 1 cup canned black beans, drained and rinsed
- 1 cup canned pumpkin puree (unsweetened)
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder (optional)
- Salt and black pepper to taste
- 1½ cups shredded mozzarella or cheddar (or dairy-free cheese)
- 8 medium flour tortillas (or corn tortillas for gluten-free)
- 2 tbsp olive oil for pan-frying
- Optional: chopped cilantro, diced jalapeños, lime wedges, salsa or sour cream for serving
Instructions
- Heat 1 tsp olive oil in a skillet over medium heat. Add red onion and garlic, cook for 3–4 minutes until softened and fragrant.
- In a bowl, mix sautéed onions and garlic with black beans, pumpkin puree, cumin, paprika, chili powder, salt, and pepper until combined.
- Spread 2–3 tbsp of the filling on one half of a tortilla. Top with cheese and fold to form a half-moon. Repeat with remaining tortillas.
- Heat remaining olive oil in a skillet over medium heat. Cook quesadillas for 2–3 minutes on each side until golden and crispy.
- Slice and serve warm with salsa, sour cream, or lime wedges. Garnish with cilantro if desired.
Notes
Store leftovers in the fridge for up to 3–4 days, or freeze individually for up to 2 months. Reheat in a skillet or oven for best results. The filling can be made ahead and stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired