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quesadillas
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Ingredients
- 1 15-oz can organic pumpkin puree
- 1 15-oz can organic black beans, drained and rinsed
- 2/3 cup organic can corn
- 1 clove garlic minced
- 1 tsp. oil
- 1 Tbsp. fresh thyme leaves
- 1 tsp. cumin
- 1 tsp. finely ground sea salt
- 1/2 – 1 tsp. chili powder (more if you like it spicy)
- 1 cups dairy-free cheddar shreds
- 8 7″ flour tortillas
- 1/4 cup flat-leaf parsley, chopped
Ingredients
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Instructions
- Heat oil in a medium saucepan. Add garlic. Sauté until garlic is golden brown (about 1 minute). Add pumpkin puree. Stir in cumin, chili powder, salt, and thyme. Cook for 3 minutes or until pumpkin is heated through. Add a splash of water if necessary to avoid burning. Remove from heat.
- To assemble quesadillas, equally divide seasoned pumpkin puree and spread onto 4 tortillas. Add 1/3 cup of black beans to each tortilla. Then add 2 Tbsp. of corn to each tortilla. Add ¼ cup of dairy-free cheddar shreds onto each tortilla. Sprinkle chopped parsley evenly over filling. Place the second tortilla over filling.
- Spray large pan or griddle with cooking spray. Cook quesadillas, one at a time over medium-high heat, grilling both sides until tortillas are golden brown and shreds have melted. Cut cooked quesadillas into quarters. Serve as is or with your favorite quesadilla toppings.
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