Get ready to transform your dinner routine with a mind-blowing Mexican-inspired dish that combines the creamy richness of pumpkin, the hearty texture of black beans, and the irresistible sweetness of caramelized onions! These quesadillas aren't just a meal; they're a culinary adventure that will tantalize your taste buds and leave you craving more. In just 35 minutes, you'll create a restaurant-worthy dish that's packed with nutrition, bursting with flavor, and guaranteed to impress even the pickiest eaters.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup canned pumpkin
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by draining and rinsing black beans, slicing onions, and measuring out spices and other components.
- Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, until they become soft and golden brown, approximately 12-15 minutes.
- In a mixing bowl, combine canned pumpkin, drained black beans, cumin, salt, and pepper. Mash slightly with a fork to create a cohesive mixture.
- Once onions are caramelized, remove from skillet and set aside. Wipe the skillet clean.
- Place skillet back on medium heat and add remaining olive oil.
- Lay out flour tortillas and spread pumpkin-bean mixture on one half of each tortilla. Top with caramelized onions and shredded cheese.
- Fold tortillas in half, creating a half-moon shape, and carefully place in the heated skillet.
- Cook for 2-3 minutes on each side until tortillas are golden brown and crispy, and cheese is melted.
- Remove from skillet, let cool for 1-2 minutes, then slice each quesadilla into wedges.
- Serve hot with optional garnishes like sour cream, salsa, or chopped cilantro.
Tips
- Caramelize onions slowly: The key to rich, sweet onions is low and slow cooking. Don't rush this step!
- Use a non-stick skillet for crispy, golden-brown tortillas without burning.
- Press down gently with a spatula while cooking to ensure even browning and cheese melting.
- Let quesadillas rest for a minute after cooking to help them hold together when cutting.
- For extra flavor, consider adding a sprinkle of smoked paprika or a dash of hot sauce to the pumpkin-bean mixture.
- Serve immediately for the best texture and melted cheese experience.
- These quesadillas can be easily made vegetarian or vegan by using dairy-free cheese alternatives.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 16g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 30mg
