Spicy Pumpkin Quesadillas With Avocado & Black Beans
The pumpkin in this pumpkin quesadilla here takes on a completely different flavour profile when accompanied by the spicy jalapeno and sprightly lime.
- Preheat oven to 200 F.
- Puree the pumpkin, jalapeno, cumin, cinnamon, lime juice, salt and pepper until smooth.
- Smear half of the tortillas with the pumpkin mixture. Top with black beans, avocado, corn, cilantro and the two cheeses. Fold the other half over to seal together.
- Preheat a large non-stick skillet with a teaspoon or two of oil over medium high heat. Add a few folded quesadillas to the pan and cook until golden brown, about 3-4 minutes. Flip over and cook on the other side until golden brown. Transfer to a baking tray in the warmed oven while you repeat with remaining quesadillas.