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!
This Pumpkin and Black Bean Quesadilla Is:
- Bright
- Fresh
- Loaded with Flavor
- Perfectly Spiced
- Satisfying
- Easily vegetarian, vegan, gluten free
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!
What’s In This Black Bean Pumpkin Quesadilla Recipe?
- Tortillas – You can use flour tortillas or corn (if gluten free), whichever you prefer!
- Pumpkin – I love eating canned pumpkin year round, and these large cans on Amazon are an amazing way to stock up and get your pumpkin fix in! I literally have 5 of these cans in my pantry right now. They are great to open, make a few recipes with, and freeze the rest of the puree for later. Buying larger cans are more inexpensive than smaller cans, and you never have to waste the extra.
- Chili Powder – One of my most-used spices, great for adding a kick to chili, taco filling, or soups and stews.
- Cumin – Another great spice to use in Mexican or Indian cuisines, I always add cumin to my chili recipes, and toss some in curries too!
- Garlic Salt – Such a great way to add flavor to your recipes, I always keep a container of garlic salt in my pantry to add when I was a little extra kick in my dish.
- Black Beans – if you use canned black beans, make sure to get a no salt added variety… or else they could get to salty. We always buy low sodium canned beans, or I make them from scratch without the salt. If you use salted canned beans, make sure to skip the salt in the filling.
- Cheese of choice: you can use regular cheddar, taco mix cheese, or a dairy free vegan version. I actually made these vegan and skipped the cheese all-together, and they tasted amazing!
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!
How Do I Make Vegetarian Pumpkin Quesadillas?
- 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!
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!
Pumpkin Lentil Chili (Vegan, Gluten Free, High Protein)
Pumpkin Mac and Cheese (Vegan, Gluten Free)
Creamy Pumpkin Lentil Pasta Recipe (Vegan, Gluten Free)
Pumpkin & White Bean Stuffed Shells
Pumpkin Chili Mac Recipe (Vegan, Gluten Free)
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!
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Black Bean & Pumpkin Quesadilla
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
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