It takes only 15 minutes to put together flavorful, savory pumpkin quesadillas. The filling features pumpkin puree with black beans and plenty of cheese, making the quesadillas a family favorite every fall.
Instructions
1
Prep the pumpkin filling
2
In a small skillet, heat 1 teaspoon olive oil over medium heat. Add the chopped onion and jalapeno, and cook until tender, three to four minutes. Add the minced garlic and saute until fragrant, 30 seconds to a minute. Remove from the heat and set aside. In a large bowl, stir together the pumpkin puree, cilantro, chili powder, cumin, salt, oregano, cayenne pepper and cinnamon. Add the black beans and onion mixture, and stir to combine.
3
Cook the quesadillas
4
Add 1 teaspoon olive oil to a large skillet. Add one flour tortilla and sprinkle the whole tortilla evenly with 1/2 cup shredded cheese. On one half of the tortilla, add 1/4 to 1/2 cup pumpkin filling in an even layer. Continue cooking until the cheese is melted and the underside of the tortilla has browned in spots, two to three minutes. Use a spatula to fold the quesadilla in half. Transfer the quesadilla to a cutting board and let it cool for two minutes. Use a sharp knife to cut it into three wedges. Wipe out the skillet if needed, then add more oil and repeat the process with the remaining tortillas, cheese and pumpkin filling. Serve with desired toppings. Editor's Tip: If you are making quesadillas for a crowd, place the cooked, unsliced tortillas onto a baking sheet and keep warm in an oven preheated to 200°F. Slice into wedges just before serving.
