Recipe: Pumpkin and black bean quesadillas are a fall twist on a classic

"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 puree 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 lunchand a great way to use up pumpkin puree beyond pie."

"Heat olive oil in a skillet over medium heat. Add onion and bell pepper and saute 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 puree. 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."

Pumpkin and black bean quesadillas combine creamy canned pumpkin puree with earthy black beans, sautéed onion and bell pepper, garlic, cumin, chili powder, and oregano for a subtly sweet, savory filling. The filling is seasoned with salt and pepper and cooked briefly to meld flavors. Shredded cheese is added before folding the tortillas, which are then crisped in a skillet until golden and the cheese is melted. The dish is quick to prepare using pantry staples and serves four. Corn tortillas or pinto beans can be substituted, and toppings like avocado, salsa, or sour cream add brightness. Serve with a crisp salad or cabbage-lime slaw for a complete meal.

Read at www.mercurynews.com