With Halloween and Thanksgiving just around the corner it is impossible to escape pumpkin flavors. The displays at the market are overflowing with pumpkin cereal, pumpkin spiced coffee, pumpkin cookies, pumpkin cheesecake, the list is never ending. I don’t mind the pumpkin, I actually like the pumpkin. What I don’t love is the artificial flavors or ‘pumpkin spice’ flavors, I like the real thing.
This recipe is the perfect combination of sweet pumpkin puree, savory spice along with a sharp bite from the cheddar cheese. It is also a great use for pumpkin puree leftover from a pie or cake. It is the perfect fall treat, and easy enough to whip up before a night of trick or treating.
- 8 large tortillas
- 2 cups cooked black beans – 1 can drained and rinsed
- 1 ½ cups pumpkin puree – from can or freshly made
- 1 cup grated cheddar cheese
- 1 cup grated jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Olive oil
- Optional toppings:
- Freshly chopped cilantro
- Avocado slices
In a bowl, mix together the pumpkin puree and spices, fold in the black beans. Heat olive oil in a large skillet over medium heat. Meanwhile, sprinkle four tortillas with ½ of the grated cheese. Spread ¼ of the pumpkin/bean mixture over each, and then sprinkle the remaining cheese over the mixture. Top with remaining tortilla. Cook quesadillas, on at a time, turning once, approximately 2 minutes per side, until browned. Be sure to add oil in between batches if needed. Cut into wedges, serve topped with avocado and cilantro.
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