Ingredients:

  • 1 cup (245g) Pumpkin puree
  • 1 can (15 oz / 425g) Black beans, drained and rinsed
  • 1/2 cup (50g) Red onion, finely diced
  • 1 clove (3g) Garlic, minced
  • 1 tsp (2g) Ground cumin
  • 1 tsp (2g) Smoked paprika
  • 1/2 tsp (1g) Chili powder
  • 1/4 tsp (1g) Salt
  • 2 tbsp (30ml) Fresh cilantro, chopped
  • 4 large (10-inch) Flour tortillas
  • 2 cups (225g) Monterey Jack cheese, shredded
  • 2 tbsp (30g) Unsalted butter, melted
  • 1 tbsp (15ml) Neutral oil

Instructions:

  1. In a large mixing bowl, combine the pumpkin puree, drained black beans, diced onion, and minced garlic.
  2. Stir in the cumin, smoked paprika, chili powder, and salt. Fold in the fresh cilantro until the mixture is uniform.
  3. Heat the skillet over medium-high heat with a mixture of melted butter and oil.
  4. Place a flour tortilla in the skillet and sprinkle a generous layer of shredded Monterey Jack cheese over the entire surface.
  5. Spoon 1/4 cup of the pumpkin black bean mixture onto one half of the tortilla, spreading it evenly.
  6. Top the filling with another handful of shredded cheese to act as a binder.
  7. Sear the quesadilla until the exterior is golden brown and the cheese is fully melted.