Black Bean and Pumpkin Quesadillas #SundayFunday

Pumpkin, Black Beans and Cheese flavored with Taco Seasoning and served up in crisped flour tortillas make for a perfect Meatless Meal.

The Sunday Funday Bloggers are serving up Pumpkin this week.......

Renu of Cook with Renu is hosting this week and invited us to share a recipe that stars Pumpkin, that vegetable that screams fall and is often treated more as a fruit, starring in desserts.  Let's take a look at the recipes being shared today.......

• Almond Flour Pumpkin Muffins from Amy's Cooking Adventures
• Chocolate Pumpkin Cupcakes from Food Lust People Love
• Pumpkin and Black Bean Quesadillas from A Day in the Life on the Farm
• Pumpkin Crème Brûlée from Culinary Adventures with Camilla
• Pumpkin Prune Quick Bread from Palatable Pastime
• Pumpkin Sweet Potato and Amaranth Patties from Cook with Renu
• Quick Pumpkin And Other Veggies Sabzi from Sneha’s Recipe

This is a great meal easily put together with ingredients you probably have in your pantry and refrigerator.  Canned Pumpkin Puree, Canned Black Beans, Taco Seasoning, Cheese and Tortillas.  That's it.  5 Ingredients, 5 minutes to put together and 5 minutes in the frying pan and dinner is served.

Entrees, Appetizers, Meatless, Vegetarian, Pumpkin, Cheese, Black Beans

Appetizers, Entrees

Mexican

Yield: 6-8 servings

Author: Wendy Klik

Pumpkin and Black Bean Quesadillas

Pumpkin, Black Beans and Cheese flavored with Taco Seasoning and served up in crisped flour tortillas make for a perfect Meatless Meal.

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 1 (15 oz) can pure pumpkin puree
• 1 (15 oz) can black beans, rinsed and drained
• 1packet taco seasoning
• 1-2 c. shredded Mexican blend cheese
• 6-7 large flour tacos
• butter or cooking spray for frying
• sour cream for topping, if desired

Instructions

1. In large bowl, mix together the pumpkin puree, black beans and taco seasoning.
2. Heat a large cast iron skillet over med high heat. Add a pat of butter.
3. Lay a flour tortilla in the skillet and cover it halfway with about 1/3 cup of the pumpkin mixture, sprinkle on about 1/4 cup of the cheese and fold the top half of the tortilla over the ingredients.
4. Cook until the bottom of the tortilla is browned and crisp, about 3 minutes, flip and cook the other side for 2-3 minutes until tortillas is browned in spots, cheese is melted and pumpkin mixture is warmed through.
5. Keep warm while cooking remaining quesadillas, in batches, until all filling is used.
6. Cut each Quesadilla into thirds and serve with sour cream, if desired.

Nutrition Facts

Calories

207.78

Fat (grams)

8.8

Sat. Fat (grams)

5.11

Carbs (grams)

22.15

Fiber (grams)

8.07

Net carbs

14.09

Sugar (grams)

3.85

Protein (grams)

11.79

Sodium (milligrams)

916.78

Cholesterol (grams)

27.78

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