"These pumpkin and black bean quesadillas are a cozy, fall twist on a classic, perfect for cooler days when you're craving something hearty yet simple. The creamy pumpkin purée adds a subtle sweetness and velvety texture that pairs beautifully with the earthy black beans and warming spices like cumin and chili powder. Everything comes together quickly with pantry staples, making this an ideal weeknight meal or satisfying lunch-and a great way to use up pumpkin puree beyond pie."
"Everything comes together quickly with pantry staples, making this an ideal weeknight meal or satisfying lunch-and a great way to use up pumpkin puree beyond pie. Crisped in a skillet until golden and melty, these quesadillas are endlessly adaptable. Swap in corn tortillas or use pinto beans instead of black. Optional toppings like avocado, salsa, or sour cream let you customize each plate to your taste. For a more complete meal, serve with a crisp side salad or a tangy cabbage-lime slaw."
Pumpkin and black bean quesadillas combine creamy canned pumpkin purée, drained black beans, sautéed onion and bell pepper, warming spices, and shredded cheese between flour tortillas. Sauté onion and pepper, stir in garlic, cumin, chili powder, and oregano, then add beans and pumpkin purée, mashing some beans and seasoning with salt and pepper. Spread the mixture on tortillas, top with cheese, fold, and cook in a skillet with oil until golden and melty. The recipe relies on pantry staples, adapts to corn tortillas or pinto beans, and pairs well with toppings like avocado, salsa, or sour cream.
Read at Boston Herald
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