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.
Servings 6
Calories 282kcal
Equipment
Ingredients
- 1 ¼ cups black beans well rinsed if canned
- 1 ½ cups pumpkin puree
- 1 cup grated cheddar cheese
- ½ cup chopped cilantro
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoon hot smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 6 medium whole grain tortillas
Instructions
- 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 ⅙ 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.
Notes
- 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.
Nutrition
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