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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.


      1. Preheat oven to 200 F.
      2. Puree the pumpkin, jalapeno, cumin, cinnamon, lime juice, salt and pepper until smooth.
      3. 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.
      4. 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.


  1. 2 cups pumpkin puree
  2. 1 jalapeno, seeded and roughly chopped
  3. 1/4 tsp. cumin
  4. 1/4 tsp. cinnamon
  5. Juice of 1/2 lime
  6. Salt and pepper, to taste
  7. 8 small corn or whole grain flour tortillas
  8. 1 can black beans, rinsed and drained
  9. 1 avocado, sliced
  10. 1/2 cup frozen corn, thawed
  11. 4 oz. Monterey jack cheese
  12. 4 oz. queso cojita cheese
  13. 1 cup cilantro
  14. 2 TBSP. olive oil