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Pumpkin Black Bean Quesadilla Recipe (Vegan, Gluten Free)

This pumpkin black bean quesadilla recipe is a healthy recipe for leftover pumpkin! Simple, quick, and high protein lunch or dinner.  Serve with guacamole, sour cream, or a dip of your choice – one of my favorite savory pumpkin recipes!

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I absolutely love eating pumpkin all year round, expecially in the fall when canned pumpkin is easy to find. I love sweet and savory pumpkin dishes – and this pumpkin black bean quesadilla is a fantastic way to get some pumpkin in to your diet!  Pumpkin is such a healthy vegetable and is loaded with Vitamin A as well as other vitamins.  Enjoy it outside of a pie with this simple and delicious quesadilla.

This Pumpkin and Black Bean Quesadilla Is:

  • Bright
  • Fresh
  • Loaded with Flavor
  • Perfectly Spiced
  • Satisfying
  • Easily vegetarian, vegan, gluten free

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One of the BEST Pantry Staple Quesadilla Recipes

This pumpkin black bean quesadilla recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand!  Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

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What’s In This Black Bean Pumpkin Quesadilla Recipe?

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An Easy Weeknight Quesadilla Recipe!

These pumpkin and black bean quesadillas are what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a wholesection of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering takeout!

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How Do I Make Vegan Pumpkin Quesadillas?

  1. Warm a skillet over low heat.
  2. In a bowl, mix the pumpkin puree, chili powder, cumin, and garlic salt. Gently fold in the black beans and cheese.
  3. Take 2 tortillas, and divide the mixture onto each.  Top with another tortilla.
  4. Place in the how skillet and toast for 2-3 minutes on each side.  Mangia!

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Dietary Modifications

  • This recipe is vegetarian, but can wasily be made vegan by using a dairy-free cheese, or ommitting the cheese all together.
  • To make gluten free, use a gluten free corn tortilla instead of flour
  • Made with black beans, this is a great high protein lunch or dinner option. A great way to get in that healthy plant protein.  If you are a meat eater, you can add some shredded cooked meat to the filling as well.

Other Savory Pumpkin Recipes You’ll Love!

Get The Same Ingredients I Used for My Vegan Pumpkin Black Bean Quesadilla Recipe:

 

As always, if you make this pumpkin black bean quesadilla recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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pumpkin black bean quesadilla savory pumpkin recipes what to make with pumpkin puree from a canned pumpkin

Pumpkin Black Bean Quesadilla Recipe

Kelly Jensen
This pumpkin black bean quesadilla recipe is a healthy recipe for leftover pumpkin! Simple, quick, and high protein lunch or dinner.  Serve with guacamole, sour cream, or a dip of your choice - one of my favorite savory pumpkin recipes!
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dinner, Lunch
Cuisine American, Mexican, Southwest
Servings 2 quesadillas

Ingredients
  

  • 4 tortillas use gluten free if GF
  • 1 cup pumpkin puree
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 garlic salt
  • 1 cup black beans
  • 1/2 cup cheese of choice use dairy free for vegan version

Instructions
 

  • Warm a skillet over low heat.
  • In a bowl, mix the pumpkin puree, chili powder, cumin, and garlic salt. Gently fold in the black beans and cheese.
  • Take 2 tortillas, and divide the mixture onto each.  Top with another tortilla.
  • Place in the how skillet and toast for 2-3 minutes on each side.  Mangia!
Keyword canned pumpkin recipes, pumpkin black bean quesadillas, Pumpkin Black Bean Recipes, recipes with canned pumpkin savory, Savory Pumpkin Recipes, vegan pumpkin quesadillas, What to do with canned pumpkin
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Fall Recipes, Gluten Free, Lunches, Mexican, Pantry Recipes, Recipe Index, Snacks, Southwest, Vegan Recipes, Vegetarian Recipes

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