These easy quesadillas can be made with pumpkin puree, sweet potato puree, or butternut squash puree. You can also skip it and just go with beans and cheese! I make these as half moon shapes since it helps contain the mess a little when feeding these to kids.
- 8 fajita-size flour or corn tortillas
- 1/2 cup pumpkin puree, sweet potato puree, or butternut squash puree (canned or homemade)
- 2 14.5-ounce cans black beans, rinsed and drained
- 2 cups shredded cheddar cheese
- Ground cumin
- Salsa, cilantro, sour cream, guacamole, optional
- Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
- Place the tortillas on a baking sheet. They can overlap a little. Spread 1 tablespoon of pumpkin puree on half of each tortilla. (You’ll leave one half empty so you can fold it over to make a half-moon shape.)
- Top puree with 1/4 cup beans, 1/4 cheese, and a sprinkle of cumin.
- Bake for 5- 7 minutes or until heated through and melty. Fold the empty side of the tortilla over and press down. Flip over and bake for an additional 2-3 minutes and remove from the oven.
- Cut with kitchen shears and serve with desired dippings.
Store any leftovers in an airtight container or wrapped in foil for 3-5 days. Warm in the oven or microwave to heat through.
Use corn or flour tortillas as you like. (If using corn, look for ones labeled “soft” to help ensure they don’t crack or break.)
Add shredded cooked chicken or beef if desired.
Sprinkle with shredded spinach or kale if desired.
Serve with diced fruit, corn, or other simple side.