I came up with this quick and fun dish to throw together when I got back to my hotel after work on Halloween. For the sake of time, I started with canned pumpkin and black beans. I tried to go for the whole sweet-spicy thing by making a pumpkin mixture with onion, brown sugar, and some adobo sauce from a can of chipotles. The creaminess of the pumpkin meant I didn’t need to add very much cheese, so it was a pretty healthy dish! And super tasty, to boot.

Pumpkin, Chipotle, and Black Bean Quesadillas

1 medium onion, chopped
1 tbsp brown sugar
4 tbsp adobo sauce from a can of chipotles
1 can of pumpkin puree (not sweetened)
1 can of black beans
Fresh cilantro
Shredded cheese (I used a Colby and Monterey Jack blend)
Flour tortillas (I used whole wheat)

I started by sautéing the onion in a little bit of olive oil until softened, seasoning with salt. Then I added the brown sugar and adobo sauce and cooked down for a couple of minutes until it all kind of caramelized. This was good enough to eat on its own!

Then I added the pumpkin puree and cooked over medium-high heat for about ten minutes. Meanwhile, I drained and rinsed the black beans and got a handful of fresh cilantro leaves ready.

When the pumpkin was ready, it was time for assembly. I coated a nonstick skillet with a thin layer of olive oil and put the tortilla down. I started with a thin layer of cheese on one side. Then I put a thin layer of the pumpkin mixture on top of that, followed by some black beans, cilantro, and another thin layer of cheese.

I flipped the empty side of the tortilla over the filling and cooked it on both sides over medium heat until the inside was hot and the tortilla was crispy.

When it was done, I transferred it to a cutting board and cut into three wedges. I wish I had a sharper knife at the hotel, but the TSA frowns down upon bringing a chef’s knife on the plane.

I finished it off with a dollop of Greek yogurt. Greek yogurt is magical by the way. It tastes just like sour cream.

All in all, a success!

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