Recipe: Pumpkin and black bean quesadillas are a fall twist on a classic

These pumpkin and black bean quesadillas are a cozy fall twist on a classic perfect for cooler days when you re craving something hearty yet simple Related Articles Quick Fix Teriyaki Glazed Pork with Chinese Noodles Following last year s closure er Brewing to move from Denver s RiNo to Chaffee County Five Weeknight Dishes A quick chili that s so good it s scary Recipes Tips to step up your cake challenge This -course vegan meal is great for Vegetarian Awareness Month The creamy pumpkin pur e adds a subtle sweetness and velvety texture that pairs beautifully with the earthy black beans and warming spices like cumin and chili powder Everything comes together promptly with pantry staples making this an ideal weeknight meal or satisfying lunch and a great way to use up pumpkin puree beyond pie Crisped in a skillet until golden and melty these quesadillas are endlessly adaptable Swap in corn tortillas or use pinto beans instead of black Optional toppings like avocado salsa or sour cream let you customize each plate to your taste For a more complete meal serve with a crisp side salad or a tangy cabbage-lime slaw Pumpkin and Black Bean Quesadillas Serves INGREDIENTS tablespoon olive oil small onion minced bell pepper seeded and minced garlic clove minced teaspoon ground cumin teaspoon chili powder teaspoon dried oregano -ounce can black beans drained and rinsed cups canned pumpkin pur e Salt and pepper to taste cups shredded cheese Monterey Jack cheddar or a mixture large flour tortillas Oil for the skillet Optional toppings avocado sour cream salsa hot sauce DIRECTIONS Heat olive oil in a skillet over medium heat Add onion and bell pepper and saut until soft and lightly browned about minutes Stir in the garlic cumin chili powder and oregano cooking for minute more Add the black beans and pumpkin pur e Stir to combine mashing a few of the beans slightly for texture Season with salt and pepper to taste Cook for - minutes until heated through then remove from heat Spread the pumpkin-black bean mixture over half of each tortilla Top with shredded cheese then fold the tortillas in half Heat a bit oil in a clean skillet over medium heat Cook each quesadilla for - minutes per side until golden and the cheese is melted Slice into wedges and serve warm with desired toppings Registered dietitian and food writer Laura McLively is the author of The Berkeley Bowl Cookbook Follow her at myberkeleybowl and www lauramclively com