We’ve been on a real quesadilla kick lately, in part because they’re so easy and in part because everyone in my family loves them. And while I can’t go too far afield with what I put inside, I seem to have good reception as long as there’s enough cheese in the mix. These Pumpkin Black Bean Sheet Pan Quesadillas have been a favorite at this time of the year and it’s been a fun way to enjoy pumpkin in a savory recipe.
There are about 5 ingredients (plus a few accessible spices) in this recipe and it only bakes for 10 minutes. You can prep them ahead of time and stick the whole sheet pan into the fridge to wait until just before dinner time. And there’s a whole long list of ways to vary this idea depending on what you have on hand and what your family is in the mood for.
We love these quick quesadillas for a nutritious weeknight meal, but you could also make them over Thanksgiving weekend should you have any leftover pumpkin puree from pie making!
Here's the basic method, which you can play around with as you like!
- Corn tortillas (the ones labeled “soft” are usually a better texture for younger kids and toddlers)
- Pumpkin puree
- Black beans (rinsed, drained, and patted dry)
- Shredded cheddar and/or Monterey Jack cheese
- Ground cumin
- Ground chili powder
- Snipped spinach or kale, optional
- Preheat oven to 375 F.
- Place 4 tortillas, without overlapping, on a baking sheet.
- Spread each with 1-2 tablespoons of pumpkin puree.
- Top with 1/4-1/3 cup cheese, 1/4 cup black beans, and a sprinkle of cumin and chili powder.
- Top with spinach or kale, if you'd like.
- Top with a second tortilla.
- Bake for 10-12 minutes or until heated through and melty. (You can place a second baking sheet on top and weight with an oven-safe pan to ensure they are flattened while baking, or simply press with your hand as soon as you take them out of the oven.) Cut with kitchen shears and serve with salsa.
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