Spicy Pumpkin, Black Bean and Avocado Quesadillas for Leftover Pumpkin Puree
What to do with that leftover pumpkin puree? Try making this delicious pumpkin quesadilla of course!
Servings 4 people
- 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.