Easy Pumpkin Quesadilla (Print version)
A crispy, melty pumpkin quesadilla made with canned pumpkin, black beans, cheese, and warm spices in about 15 minutes.
# Ingredients:
For the quesadillas
01 -
4 large 8-inch flour tortillas
02 -
1 cup (240 g) plain pumpkin puree
03 -
1/2 teaspoon ground cumin
04 -
1/2 teaspoon chili powder
05 -
1/4 teaspoon garlic powder
06 -
1 tablespoon fresh lime juice
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
3/4 cup (130 g) canned black beans, rinsed and well drained
10 -
1/4 cup (35 g) finely diced red onion
11 -
1 1/2 cups (170 g) shredded pepper Jack or Monterey Jack cheese
12 -
2 teaspoons olive oil or neutral oil, divided
For serving
13 -
2 tablespoons chopped fresh cilantro
14 -
Salsa, sour cream, or lime yogurt, optional
15 -
Lime wedges, optional
# Instructions:
01 -
In a small bowl, stir together pumpkin puree, cumin, chili powder, garlic powder, lime juice, salt, and black pepper. Taste and adjust the salt so the filling tastes savory.
02 -
Spread about 1/4 cup of the pumpkin mixture over one half of each tortilla, leaving a 1/2-inch border. Top with black beans, red onion, and shredded cheese.
03 -
Fold each tortilla over the filling and press gently to flatten. Wipe away any filling that squeezes out at the edge.
04 -
Heat 1 teaspoon oil in a large skillet over medium heat. Cook 1 or 2 quesadillas at a time for 2-3 minutes, until the bottom is golden and crisp.
05 -
Flip carefully and cook another 2-3 minutes, until the second side is crisp and the cheese is melted. Add the remaining oil as needed for the next batch.
06 -
Let the quesadillas rest for 1 minute, then cut into wedges. Sprinkle with cilantro and serve with salsa, sour cream, or lime wedges.
# Good to know:
01 -
Use plain pumpkin puree, not pumpkin pie filling.
02 -
Best served hot while the tortilla is crisp.
03 -
If the pumpkin puree is watery, blot it before mixing.