Pumpkin, Black Bean, & Jalapeno Quesadilla with Pumpkin Chipotle Crema

Spicy quesadillas are dressed up in black and orange for Halloween but they can be enjoyed any time of year! Nutritional Information: 585.3 calories, 27.3 grams fat, 13.2 grams saturated fat, 12 grams fiber, 4.4 grams sugar, 47.2 grams protein
Pumpkin, Black Bean, & Jalapeno Quesadilla with Pumpkin Chipotle Crema
Pumpkin, Black Bean, & Jalapeno Quesadilla with Pumpkin Chipotle Crema

PREP TIME

5

minutes

TOTAL TIME

9

minutes

SERVINGS

1

servings

PREP TIME

5

minutes

TOTAL TIME

9

minutes

SERVINGS

1

servings

Ingredients

  • 1

    teaspoon canola oil

  • 2

    tablespoons finely chopped red onion

  • 1

    tablespoon minced jalapeno pepper

  • 1

    small garlic clove, minced

  • 1/3

    cup black beans, drained & rinsed

  • 1/4

    teaspoon ground cumin

  • Kosher salt and freshly ground black pepper, to taste

  • 1/4

    cup pure pumpkin puree, canned or homemade

  • 1/2

    teaspoon chipotle hot sauce, such as tobasco, or more to taste

  • 1

    tablespoon fresh cilantro, chopped, optional

  • 1

    whole wheat tortilla (I like Trader Joe's Handmade Whole Wheat Tortillas)

  • 1/2

    cup freshly grated 50% reduced fat jalapeno cheddar cheese (such as Cabot)

  • 1/4

    cup plain 2% Greek yogurt (Fage is my favorite)

  • 1

    tablespoon pure pumpkin puree, canned or homemade

  • 1/2

    teaspoon chipotle hot sauce, or more to taste

Directions

Heat oil in a medium non-stick skillet set over medium heat. Add in the chopped onion and minced jalapeno, and cook, stirring often, until softened, about 3-5 minutes. Add in the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Reduce heat to medium low. Add in the drained black beans, cumin, and salt & pepper to taste. Cook, stirring often, about 2 minutes. Add in the pumpkin puree, hot sauce, & cilantro (if using) and stir until warmed through, about 2 additional minutes. Transfer mixture to a bowl and wipe out skillet. Sprinkle half of the cheese evenly over 1/2 of the tortilla. Spoon the pumpkin & black bean mixture evenly over the cheese. Top with remaining cheese and fold empty half of tortilla over filling like a book. Place filled tortilla into the clean skillet and cook, turning halfway through, until the cheese has melted and the tortilla is crisp, about 4 minutes total. Meanwhile, prepare the chipotle pumpkin crema: in a small bowl, whisk together the yogurt, pumpkin puree, and hot sauce until smooth and well combined. Cut the quesadilla into 3 wedges and serve with the crema.

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