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.
- 12 corn tortillas
- 1 14.5-ounce can pumpkin puree
- 1 14.5-ounce can black beans, rinsed and drained
- 2 cups shredded cheddar chees
- ground cumin
- ground chili powder
- 1-2 cups baby spinach or kale