Ingredients:

  • 1 cup (245g) canned pumpkin puree (unsweetened)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1/4 cup (60ml) finely diced red onion
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) chili powder
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 4 large (8-inch) whole wheat flour tortillas
  • 2 cups (225g) shredded Monterey Jack or Mozzarella cheese
  • 1 tbsp (15ml) olive oil

Instructions:

  1. In a medium mixing bowl, combine the pumpkin puree, rinsed black beans, diced onion, and lime juice. Stir in the cumin, chili powder, garlic powder, and salt.
  2. Mash a small handful of the beans with a fork to help the mixture bind together into a cohesive, thick paste.
  3. Place a whole wheat tortilla in a flat workspace. Sprinkle a thin layer of cheese over one half of the tortilla.
  4. Spread 3–4 tablespoons of the pumpkin black bean mixture evenly over the cheese, then top with another layer of cheese.
  5. Fold the tortilla in half to create a half-moon shape.
  6. Heat olive oil in a skillet over medium-high heat until it shimmers.
  7. Place the folded quesadilla in the pan, press down lightly with a spatula, and sear for 3–4 minutes per side until the tortilla is a deep mahogany color and the cheese is melted.