Vegetarian Quesadillas with Pumpkin and Black Beans
These Vegetarian Quesadillas with Pumpkin and Black Beans are easy, healthy, and delicious! You can make a big batch of these oven baked quesadillas at once, which is perfect for meal prep or if you’re feeding a crowd. They’re freezer friendly too, and you can mix up the veggies, leave out the cheese for vegan quesadillas, or customize them any other way you like.
- 1 1/4 cups black beans well rinsed if canned
- 1 1/2 cups pumpkin puree
- 1 cup grated cheddar cheese
- 1/2 cup chopped cilantro
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp hot smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 6 medium whole grain tortillas
Preheat your oven to 350°C / 180°F. Line a large baking sheet with parchment paper.
In a large bowl combine black beans, pumpkin puree, grated cheddar, cilantro, cumin, coriander, smoked paprika, oregano, and salt. Mix well.
Spread half of a medium tortilla with about 1/6 of the mixture, stopping about half an inch away from the edge (the mixture will expand a bit as it bakes), then folding the other half of the tortilla over to make a half moon shape.
Repeat with remaining tortillas.
Arrange the quesadillas on the prepared baking sheet, then pop in the oven,
Bake for 10 minutes, then turn the quesadillas over, then bake for another 10 minutes on the other side.
Remove from the oven, and let sit for 5 minutes before slicing and serving.
- Nutrition values are an estimate only
- I like these quesadillas hot out of the oven, but they're also great cold or at room temperature.
- Wrap extras in foil for packed lunches.
- You can also freeze them for future grab and go meals.
Calories: 282kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 797mg | Potassium: 306mg | Fiber: 8g | Sugar: 4g | Vitamin A: 10148IU | Vitamin C: 4mg | Calcium: 252mg | Iron: 4mg