Description
Harvest Veggie Quesadillas with Pumpkin-Black Bean Spread
Golden, crispy tortillas stuffed with creamy pumpkin-black bean spread, roasted corn, and melty cheese. It’s the flavors of fall wrapped in a hand-held hug — perfect for quick dinners or festive weekend lunches.
Ingredients
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1 cup pumpkin purée (not pie filling)
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1 cup black beans, drained & rinsed
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1 cup roasted corn kernels
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1½ cups shredded cheese (cheddar, Monterey Jack, or blend)
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4 large flour tortillas
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1 tsp cumin
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½ tsp smoked paprika
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Salt & pepper, to taste
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Olive oil or butter, for cooking
Instructions
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Make the Spread – In a bowl, mash pumpkin, beans, cumin, paprika, salt & pepper until mostly smooth with some bean texture. Taste and adjust seasoning.
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Assemble – Spread mixture over half of each tortilla, leaving a small border. Sprinkle corn, then cheese. Fold over.
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Cook – Heat skillet over medium with a little oil/butter. Cook quesadillas 2–3 min per side until golden and cheese melts.
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Rest & Slice – Let sit 1–2 min before cutting into wedges.
Serving Ideas
Pair with sour cream or Greek yogurt, salsa, and avocado. Great with a side salad and lime vinaigrette.
Twists
Notes
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Add shredded chicken or tofu for protein.
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Mix in sautéed peppers, onions, or spinach.
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Use Pepper Jack for heat or vegan cheese for dairy-free.
- Prep Time: 10 min
- Cook Time: 10 min