"The creamy pumpkin purée 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 lunch-and a great way to use up pumpkin puree beyond pie. Crisped in a skillet until golden and melty, these quesadillas are endlessly adaptable."
"Heat olive oil in a skillet over medium heat. Add onion and bell pepper and sauté 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 purée. 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 blend creamy pumpkin purée with earthy black beans, shredded cheese, and spices like cumin, chili powder, and oregano. Sautéed onion, bell pepper, and garlic form a savory base before adding beans and pumpkin, which are partially mashed for texture. The filling is spread on tortillas, folded with cheese, and crisped in a skillet until golden and melty. The recipe uses pantry staples and cooks quickly, making it suitable for weeknights or lunches. Variations include different beans or tortillas and optional toppings such as avocado, salsa, or sour cream, with suggested sides like a crisp salad or cabbage-lime slaw.
Read at The Mercury News
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