After making thewe were on a “pumpkin” roll. My wife came across this recipe and we tried it one day as a snack.
When we make any kind of quesadilla, instead of using the authentic one-tortilla-folded method, we usually use two tortillas mostly for efficiency. The recipe also calls for the “sauce”.
- 1 tsp canola oil (we used light olive oil)
- 2 Tbsp finely chopped red onion
- 1 Tbsp minced jalapeno pepper (we de-seeded and de-veined)
- 1 small garlic clove, minced
- 1/3 cup black beans, drained and rinsed
- 1/4 tsp ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup pure pumpkin puree, canned or homemade (we used canned)
- 1/2 tsp chipotle hot sauce, (such as Tobasco) or more to taste (we used Sriracha)
- 1 Tbsp chopped fresh cilantro, optional
- 1 whole wheat tortilla (We used regular wheat tortilla)
- 1/2 cup freshly grated 50% reduced fat jalapeno cheddar cheese (We used combination of smoked cheddar, gruyere, and Manchego just because they were available, sliced)
- we added thinly sliced roast pork
- 1/4 cup plain 2% Greek yogurt (we used home made from 1% milk)
- 1 Tbsp pure pumpkin puree, canned or homemade (We used canned)
- 1/2 tsp chipotle hot sauce, or more to taste (we used Sriracha).
- Heat oil in a medium non-stick skillet set over medium heat.
- Add in the chopped onion and minced jalapeno, and cook, stirring often, until softened, about 3-5 minutes. Add in the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Reduce heat to medium low. Add in the drained black beans, cumin, and salt & pepper to taste. Cook, stirring often, about 2 minutes. Add in the pumpkin puree, hot sauce, cilantro (if using) and stir until warmed through, about 2 additional minutes. Transfer mixture to a bowl and wipe out skillet.
- Sprinkle half of the cheese evenly over 1/2 of the tortilla (we just covered with slices of cheeses). Spoon the pumpkin & black bean mixture evenly over the cheese. Top with remaining cheese and fold empty half of tortilla over filling like a book (we used two tortillas and also added thinly sliced roasted pork).
- Place filled tortilla into the clean skillet and cook, turning halfway through, until the cheese has melted and the tortilla is crisp, about 4 minutes total.
- Meanwhile, prepare the chipotle pumpkin crema: in a small bowl, whisk together the yogurt, pumpkin puree, and hot sauce until smooth and well combined.
- Cut the quesadilla into wedges and serve with the crema.
This was mighty fine! The pumpkin went very well with the black beans making a very creamy flavorful mixture. The addition of the hot sauce in the pumpkin mixture and crema gave it a pleasant spicy buzz. BTW the crema is a must! It adds another textural element. We never would have imagined this recipe but once we found it we’ll make it again.