Pumpkin Black Bean Quesadillas
 
 
Ingredients
  • 3 tablespoons olive oil, divided
  • 1 medium onion, finely diced
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup pumpkin puree
  • 1 tablespoon apple cider vinegar
  • salt and pepper, to taste
  • 6 8-inch tortillas
  • ½ cup spinach, chopped
  • ⅓ cup crumbled feta or cotija cheese
  • To serve:
  • ½ cup sour cream
  • 1 lime, cut into wedges
Instructions
  1. Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onion, smoked paprika, chili powder and cayenne and stir to combine. Cook onions, stirring occasionally, until softened, about 10 minutes.
  2. Add black beans and cook for another minute or two. Add pumpkin and vinegar and stir to combine. Season with salt and pepper to taste.
  3. To assemble the quesadillas, lay out 3 of the tortillas and spread an even amount of the pumpkin-black bean mixture over all 3 tortillas. Top each with spinach and cheese place remaining three tortillas on top.
  4. Heat a large skillet over medium-low heat. Add the remaining tablespoon olive oil and place one quesadilla in the skillet. Cook until browned, about 3 minutes. Carefully flip the quesadillas and cook for another 3 minutes. Remove quesadilla from the pan then repeat with remaining 2 quesadillas.
  5. Cut quesadillas into wedges then serve with sour cream and lime.
Recipe by Allons-Eat! at https://www.allonseat.com/pumpkin-black-bean-quesadillas/