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Pumpkin Black Bean Quesadillas Recipe
Ash Tyrrell

Pumpkin Black Bean Quesadillas Recipe

I started making these pumpkin black bean quesadillas on a random Tuesday when I had half a can of pumpkin puree sitting in my fridge and no real plan for dinner. I honestly wasn't sure pumpkin belonged anywhere near a quesadilla, but one bite in and I was sold.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree – use plain canned pumpkin not pumpkin pie filling, since that has added sugar and spices
  • 1 cup black beans drained and rinsed – canned works great here and adds a nice protein boost
  • 1 cup shredded cheese – I like a mix of cheddar and Monterey Jack for the best melt
  • 1/2 cup roasted green chile – canned is fine but fresh roasted chile gives a deeper flavor
  • 1/2 teaspoon ground cumin – this is what gives the filling its warm earthy backbone
  • 1/2 teaspoon garlic powder – adds savory depth without overpowering the pumpkin
  • 1/4 teaspoon ground cinnamon – just a pinch balances the pumpkin's natural sweetness
  • Salt to taste – always taste your filling before you start assembling
  • 8 corn tortillas – warm them briefly first so they don't crack when folded
  • Cooking spray or oil of choice – a light coating is enough to get a golden crisp exterior

Method
 

  1. I add the pumpkin puree to a small bowl along with the cumin, garlic powder, cinnamon, and a pinch of salt. I stir everything together until it's smooth and evenly seasoned. This only takes a minute, but it's the step that gives the whole dish its flavor.
  2. I set a large skillet over medium heat and spray it lightly with cooking oil. I like to let the pan warm up for about a minute before adding anything, so the tortillas start crisping the moment they touch the surface.
  3. I lay a tortilla flat and spread a spoonful of the pumpkin mixture over one half. Then I layer on black beans, a bit of green chile, and a generous handful of cheese. I fold the tortilla in half so the filling is fully enclosed.
  4. I place the folded tortilla in the pan, cheese side down first, so it melts quickly and helps hold everything together. I cook it for about 3 to 5 minutes per side, flipping once the bottom turns golden brown.
  5. Once both sides are crisp and the cheese is fully melted, I move the quesadilla to a cutting board and let it rest for a minute. Then I slice it into triangles and serve it while it's still warm.

Notes

  • I always warm my tortillas for a few seconds before filling them, since it keeps them from tearing when I fold them over
  • I grate my own cheese instead of buying pre-shredded, because it melts so much smoother
  • I don't overfill the tortilla, even though it's tempting, because too much filling makes flipping messy
  • I keep my heat at medium instead of high so the inside heats through before the outside burns
  • I let the quesadilla rest for a minute before slicing so the cheese sets slightly and doesn't ooze everywhere