Are you pumpkin-ed out yet? Of course, the right answer is--no way! :) There are so many ways to use that can of pumpkin puree in your pantry. You can make a classic pumpkin pie, chocolate chip pumpkin muffins, a pumpkin spice smoothie, etc etc etc... But why not use it in a quesadilla? It may sound weird at first but you'll be hooked on these when you give these pumpkin black bean quesadillas with jalapeño lime cream a try! I made them for my roommates a couple of days ago and they absolutely loved them. (They're my taste testers for these recipes :P) The words that they used for this recipe: AMAZING, cheez-ilicious, and refreshing! The jalapeño lime cream gives a perfect tart and spicy kick when you bite into the mildly sweet and cheesy quesadilla.
So put down whatever you're doing and give this recipe a go! You won't be disappointed. :)
*Use one jalapeño if you don't want the cream to be too spicy
*I made homemade corn tortillas but you can use store-bought corn or flour tortillas.
YIELDS
15 5 inch quesadillas
PREP TIME
COOK TIME
TOTAL TIME
- 15 5 inch corn or flour tortillas
- 1 15 oz can black beans, drained and rinsed
- 3/4 cup canned 100 % pumpkin puree
- 1/2 - 1 cup vegan cheese, shredded
- 1/2 cup yellow corn
- 1/4 cup cilantro, chopped
- 1 tsp chili powder
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup tahini
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1/4 tsp sea salt
- juice from half a lime
- juice from half a lemon
- 1/2 avocado
- 2 jalapeños
- 3 garlic cloves
- 1/4 cup cilantro
Directions
For the "cream":
1. At 350 degrees F, roast the two jalapeños and three garlic cloves for 15 minutes.
2. Combine the rest of the ingredients (avocado, lime juice, lemon juice, 1/4 tsp sea salt, ground cumin, olive oil) in a food processor.
3. When the jalapeños and garlic are finished, peel off the skin of both (also deseeding the jalapeños) and add it into the food processor.
4. Process on medium for about 4 minutes. At the 2 minute mark, mix with spatula to get the sides.
5. Transfer to a tupperware or small bowl with cover and place in fridge to cool.
For the quesadillas:
1. In a large bowl, combine the black beans, pumpkin, vegan cheese, yellow corn, and chopped cilantro together. Then add the spices (red pepper flakes and chili) and mix well.
2. Place a large pan over medium heat on stove.
3. Start making the quesadillas by putting about two tablespoons of filling on half of the tortilla. Then fold over and press softly but firmly to secure the quesadilla.
Once the quesadillas are finished, cook 3 at a time over medium heat. About 3 minutes on each side.
Also by Jessie: Kale Quinoa Salad with Pomegranate
Mushroom and Spinach Dumplings
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Photo: Jessie Brown
Mushroom and Spinach Dumplings
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