These Pumpkin Quesadillas are a delicious savory pumpkin dish! They’re packed with black beans and green Chile giving them so much flavor. Great for a quick and easy fall weeknight dinner.
It’s September! I know some people may roll their eyes that I’m breaking out the pumpkin recipes this early, but I love fall and am going to embrace every second of it that I can. I also feel like a savory pumpkin recipe, like these Pumpkin Quesadillas with Black Beans and Green Chile, is maybe less offensive than a sweet one? 🙂
I’ve decided that there’s really no pretty way to photograph quesadillas but they happen to be one of my favorite quick and easy things to make so you’ll have to bare with me haha.
Pumpkin quesadillas might sound a little strange to some people but I swear they taste amazing! I actually based this recipe off of my Baked Sweet Potato and Black Bean Tacos and that is one of my most popular recipes.
Pumpkin is not quite as sweet as sweet potatoes are and sometimes the canned stuff can have a slightly bitter taste if you eat it by itself. For that reason I seasoned the pumpkin puree up with a few spices, including cinnamon, and it gives these quesadillas such a nice pumpkin flavor! I promise it doesn’t taste strange with the other ingredients 🙂
I have to admit that although I live in New Mexico, land of the green Chile, I really can’t handle spicy foods. I did find some mild green chiles to add in though and they give these pumpkin quesadillas the perfect amount of heat.
I used black beans because that is usually what I have lying around but you could omit the beans completely or use any kind of bean you like.
Recipe Tips For Pumpkin Quesadillas with Black Beans and Green Chile
- I’m not putting the exact measurements down for each ingredient because it really depends on how many you want to make and how large your tortillas are. Please feel free to message me if you would like more specific ingredient amounts for your situation.
- You don’t want to overstuff your quesadillas or they will be more like burritos than quesadillas and the tortillas might break apart while cooking them.
- If I’m using corn tortillas that aren’t super soft I like to warm them for a minute before stuffing and folding them so that they don’t break.
- 1 cup pumpkin puree
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon, or more if you like
- Salt, to taste
- 1 cup black beans
- 1 cup grated Cheese
- 1/2 cup roasted Green Chile (I used canned)
- 8 corn tortillas
- Cooking spray or oil of choice
- Add pumpkin puree and spices to a small bowl and mix until combined. Heat a large pan over medium heat and spray with cooking spray or add a small amount of oil.
- Lay tortilla play and spread one half of it with a small amount of pumpkin puree and then top with desired amount of black beans, green Chile and grated cheese. Fold the other side of the tortilla over and place in the pan. I like to place them cheese side down so it melts quickly.
- Cook quesadillas for 3-5 minutes on each side, or until cheese is melted and tortilla is golden grown. Cut into triangle and enjoy!
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 168 Total Fat 7g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 4g Cholesterol 14mg Sodium 178mg Carbohydrates 20g Net Carbohydrates 0g Fiber 4g Sugar 2g Sugar Alcohols 0g Protein 7g