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

By laurenzembron

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

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

Details

Servings 1
Preparation time 5mins
Cooking time 9mins

Preparation

Step 1

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.