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
Calories 410kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 410kcal