What to do with that leftover pumpkin puree? Try making this delicious pumpkin quesadilla of course!
The other week I shared a recipe for Pumpkin Pasta that I made using up the remnants of my pumpkin puree. This week, I wanted to give you another tasty vegetarian option that would be healthy, super speedy and really well received with the fam.
Seriously, I made “extra” to put aside as a healthy snack or lunch for my man, and guess what? He just plowed through those puppies at dinner.
For those of you who can only think of pumpkin within the context of pie, get ready to be introduced to a whole new experience.
Introducing the Pumpkin Quesadilla
The pumpkin in this pumpkin quesadilla here takes on a completely different flavour profile when accompanied by the spicy jalapeno and sprightly lime.
I also love the pop of sweetness from the corn and the creamy avocado on top.
Feel free to add in whatever you’re family likes to this pumpkin quesadilla- you could do some chicken, shrimp, pork or steak if you felt like beefing it up a bit, and could play around with the cheese as well.
What do you like to do with extra pumpkin puree? Have you tried making a pumpkin quesadilla?
Spicy Pumpkin, Black Bean and Avocado Quesadillas for Leftover Pumpkin Puree
- 2 cups pumpkin puree
- 1 jalapeno seeded and roughly chopped
- 1/4 tsp cumin
- 1/4 tsp cinnamon
- Juice of 1/2 lime
- Salt and pepper to taste
- 8 small corn or whole grain flour tortillas
- 1 can black beans rinsed and drained
- 1 avocado sliced
- 1/2 cup frozen corn thawed
- 4 oz Monterey jack cheese
- 4 oz queso cojita cheese
- 1 cup cilantro
- 2 tbsp olive oil
- Preheat oven to 200 F.
- Puree the pumpkin, jalapeno, cumin, cinnamon, lime juice, salt and pepper until smooth.
- Smear half of the tortillas with the pumpkin mixture. Top with black beans, avocado, corn, cilantro and the two cheeses. Fold the other half over to seal together.
- Preheat a large nonstick skillet with a teaspoon or two of oil over medium high heat. Add a few folded quesadillas to the pan and cook until golden brown, about 3-4 minutes. Flip over and cook on the other side until golden brown. Transfer to a baking tray in the warmed oven while you repeat with remaining quesadillas.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.