Ingredients

The following ingredients have 4 Servings
  • 2 cups pumpkin puree
  • 1 jalapeno (seeded and roughly chopped)
  • 1/4 tsp cumin
  • 1/4 tsp cinnamon
  • Juice of 1/2 lime
  • Salt and pepper (to taste)
  • 8 small corn or whole grain flour tortillas
  • 1 can black beans (rinsed and drained)
  • 1 avocado (sliced)
  • 1/2 cup frozen corn (thawed)
  • 4 oz Monterey jack cheese
  • 4 oz queso cojita cheese
  • 1 cup cilantro
  • 2 tbsp olive oil

Instruction

  • Preheat oven to 200 F.
  • Puree the pumpkin, jalapeno, cumin, cinnamon, lime juice, salt and pepper until smooth.
  • Smear half of the tortillas with the pumpkin mixture. Top with black beans, avocado, corn, cilantro and the two cheeses. Fold the other half over to seal together.
  • Preheat a large nonstick skillet with a teaspoon or two of oil over medium high heat. Add a few folded quesadillas to the pan and cook until golden brown, about 3-4 minutes. Flip over and cook on the other side until golden brown. Transfer to a baking tray in the warmed oven while you repeat with remaining quesadillas.