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.
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 tang…
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.
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
Serves 4
INGREDIENTS
1 tablespoon olive oil
1 small onion, minced
1 bell pepper, seeded and minced
1 garlic clove, minced
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon dried oregano
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups canned pumpkin purée
Salt and pepper, to taste
1½ cups shredded cheese (Monterey Jack, cheddar, or a mixture)4 large flour tortillas
Oil for the skillet
Optional toppings: avocado, sour cream, salsa, hot sauce
DIRECTIONS
Heat olive oil in a skillet over medium heat. Add onion and bell pepper and sauté until soft and lightly browned, about 10 minutes. Stir in the garlic, cumin, chili powder, and oregano, cooking for 1 minute more. Add the black beans and pumpkin purée. Stir to combine, mashing some of the beans slightly for texture. Season with salt and pepper to taste. Cook for 3-5 minutes until heated through, then remove from heat.
Spread the pumpkin-black bean mixture over half of each tortilla. Top with shredded cheese, then fold the tortillas in half.
Heat a bit oil in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden and the cheese is melted. Slice into wedges and serve warm with desired toppings.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.