Description
These crispy, cheesy Pumpkin Quesadillas combine creamy pumpkin puree, black beans, and melted cheddar inside golden toasted tortillas. A fast, flavorful twist on a classic.
Ingredients
Scale
- 4 medium flour tortillas
- 1 cup canned pumpkin puree
- ½ cup black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- ½ small onion, finely diced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 tablespoon olive oil
Instructions
- Heat a skillet over medium heat and add olive oil.
- In a bowl, mix pumpkin puree, black beans, garlic, onion, cumin, chili powder, and salt.
- Spread pumpkin mixture on half of each tortilla. Sprinkle with cheese and fold to close.
- Place folded tortillas in skillet. Cook 2–3 minutes per side until golden and crispy.
- Let rest for a minute before slicing into wedges.
- Serve warm with sour cream, guacamole, or lime wedges.
Notes
- Don’t overstuff the tortillas to keep them easy to flip.
- Use a cast iron skillet for even browning and crisp texture.
- Let quesadillas rest before cutting to prevent filling from spilling.