The Seasonal Twist on a Classic: Pumpkin and Black Bean Quesadillas Are a Perfect Fall Comfort Food.
As the weather cools down, our taste buds crave heartier, comforting meals that warm our spirits. Enter pumpkin and black bean quesadillas – a creative fall twist on the classic Mexican dish. This recipe is an excellent way to use up canned pumpkin puree beyond making pie, adding a subtle sweetness and velvety texture to the filling.
The combination of earthy black beans, warming spices like cumin and chili powder, and creamy pumpkin purée creates a satisfying flavor profile that's both familiar and excitingly new. What makes these quesadillas even more adaptable is the use of pantry staples – corn tortillas or pinto beans can be swapped in for black beans, offering endless customization options.
Optional toppings such as avocado, salsa, sour cream, and hot sauce let you tailor each plate to your taste preferences. Serve with a crisp side salad or tangy cabbage-lime slaw for a more complete meal that feels both comforting and revitalizing.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 bell pepper, seeded and minced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon dried oregano
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups canned pumpkin purée
- Salt and pepper to taste
- 1½ cups shredded cheese (Monterey Jack, cheddar, or a mixture)
- 4 large flour tortillas
- Oil for the skillet
- Optional toppings: avocado, sour cream, salsa, hot sauce
To make these quesadillas, heat olive oil in a skillet over medium heat and sauté onion and bell pepper until soft. Then add garlic, cumin, chili powder, oregano, black beans, and pumpkin purée – stir to combine and cook for 3-5 minutes. Spread the mixture on half of each tortilla, top with cheese, fold in half, and cook in a skillet until golden and melted.
These quesadillas offer a perfect blend of comfort food and seasonal flair, making them an excellent choice for cooler days when you need something warm and satisfying.
As the weather cools down, our taste buds crave heartier, comforting meals that warm our spirits. Enter pumpkin and black bean quesadillas – a creative fall twist on the classic Mexican dish. This recipe is an excellent way to use up canned pumpkin puree beyond making pie, adding a subtle sweetness and velvety texture to the filling.
The combination of earthy black beans, warming spices like cumin and chili powder, and creamy pumpkin purée creates a satisfying flavor profile that's both familiar and excitingly new. What makes these quesadillas even more adaptable is the use of pantry staples – corn tortillas or pinto beans can be swapped in for black beans, offering endless customization options.
Optional toppings such as avocado, salsa, sour cream, and hot sauce let you tailor each plate to your taste preferences. Serve with a crisp side salad or tangy cabbage-lime slaw for a more complete meal that feels both comforting and revitalizing.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 bell pepper, seeded and minced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon dried oregano
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups canned pumpkin purée
- Salt and pepper to taste
- 1½ cups shredded cheese (Monterey Jack, cheddar, or a mixture)
- 4 large flour tortillas
- Oil for the skillet
- Optional toppings: avocado, sour cream, salsa, hot sauce
To make these quesadillas, heat olive oil in a skillet over medium heat and sauté onion and bell pepper until soft. Then add garlic, cumin, chili powder, oregano, black beans, and pumpkin purée – stir to combine and cook for 3-5 minutes. Spread the mixture on half of each tortilla, top with cheese, fold in half, and cook in a skillet until golden and melted.
These quesadillas offer a perfect blend of comfort food and seasonal flair, making them an excellent choice for cooler days when you need something warm and satisfying.
! The addition of pumpkin puree is genius - it adds such a nice depth of flavor without overpowering the other ingredients. And I'm all about customizing with optional toppings like avocado, salsa, and sour cream 
. It's the perfect comfort food for when the weather cools down and we need something cozy to warm our spirits 
. Plus, using pantry staples means it's a great way to use up canned goods before they go bad 
. Anyone else trying this recipe out? 
I'm all about cozying up during the fall season, and these pumpkin and black bean quesadillas sound like the ultimate comfort food 
! The addition of canned pumpkin puree is genius - it adds such a nice sweetness to balance out the earthiness of the black beans. And let's be real, who doesn't love a good excuse to get creative with toppings? 
️ I'm all about swapping out the traditional cheese for some creamy avocado or tangy sour cream... mmm! This recipe is defo on my try-list ASAP 
, I'm loving the idea of pumpkin and black bean quesadillas! It's like they're speaking my language – fall comfort food that's both familiar and excitingly new. The addition of creamy pumpkin purée is genius 
. And I'm all about those customization options with avocado, salsa, sour cream, and hot sauce... the possibilities are endless! 
I mean, who doesn't love a good quesadilla? 
It's like the ultimate comfort food, but with pumpkin and black beans thrown in for some seasonal flair. And honestly, it sounds pretty darn delicious - the combination of earthy beans, warming spices, and creamy pumpkin is like a hug for your taste buds 
. I love that you can customize it with all sorts of toppings too, because let's be real, who doesn't love adding extra cheese (or sour cream, or avocado...)? 
But seriously, these quesadillas sound like the perfect way to cozy up on a chilly fall day - warm, satisfying, and totally Instagrammable 
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! I love that you can use pantry staples too, like swapping out corn tortillas for pinto beans if you're feelin' adventurous 
. Serve these quesadillas with a crisp salad or tangy slaw and it's like a whole new level of comfort food party 
. And using canned pumpkin purée is such a great way to use it up beyond making pie 
. The combination of earthy black beans and warming spices just sounds amazing... now I'm craving these quesadillas something fierce 
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and u can customize it however u want with all those toppings - mine would def be w/ avocado & sour cream. and it sounds so easy to make too! just throw all the ingredients in a skillet & cook... done! 
i love that you can customize them with different toppings too - I'm all about adding some spicy hot sauce 
next time i wanna try using roasted black beans instead of canned ones, gotta see how that turns out