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Black Bean & Pumpkin Quesadilla Recipe (Vegetarian, Gluten Free)

This black bean pumpkin 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, especially 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 Healthy 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 whole section 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 Vegetarian 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 easily be made vegan by using a dairy-free cheese, or omitting 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 Vegetarian Pumpkin 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!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Black Bean & Pumpkin Quesadilla

The Herbeevore
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
Calories 353 kcal

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!

Nutrition

Calories: 353kcalCarbohydrates: 62gProtein: 21gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 603mgPotassium: 696mgFiber: 13gSugar: 7gVitamin A: 19507IUVitamin C: 5mgCalcium: 329mgIron: 6mg
Keyword canned pumpkin recipes, healthy vegetarian quesadillas, pumpkin black bean quesadillas, Pumpkin Black Bean Recipes, pumpkin quesadilla, 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 and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

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

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