These Pumpkin Quesadillas are a delicious, savory pumpkin dish. They’re packed with black beans and green chile and full of flavor. This is a great, quick, and easy fall weeknight dinner.
It’s September! I know some people may roll their eyes that I’m breaking out the pumpkin recipes this early, but I love fall and will embrace every second of it. I also feel like a savory pumpkin recipe, like these Pumpkin Quesadillas with Black Beans and Green Chile, may be less offensive than a sweet one. 🙂
I’ve decided there’s really no pretty way to photograph quesadillas, but they happen to be one of my favorite quick and easy things to make, so you’ll have to bear with me, haha.
Why Pumpkin Quesadillas?
Pumpkin quesadillas might sound a little strange to some people, but I swear they taste amazing! I based this recipe on my Baked Sweet Potato and Black Bean Tacos, which is one of my most popular recipes.
Pumpkins are not quite as sweet as sweet potatoes; sometimes, the canned stuff can taste slightly bitter if you eat it alone. For that reason, I seasoned the pumpkin puree with a few spices, including cinnamon, and it gives these quesadillas such a nice pumpkin flavor! I promise it doesn’t taste strange with the other ingredients 🙂
Pumpkin Quesadilla Recipe Ingredients
- Pumpkin puree – Be sure to get the puree, not pumpkin pie filling.
- Ground cumin, garlic, cinnamon, salt
- Black Beans – Canned or homemade will work. Black beans are great in Mexican-inspired dishes, and help bolster the protein content.
- Cheese – You can go with your grated cheese of choice. Cheddar, Pepper Jack, and Monterey Jack are great options.
- Green chile – I used Hatch canned green chile.
- Corn tortillas – If you prefer flour, you can use that instead; I like the texture of corn. Warm corn tortillas that aren’t super soft for a minute before stuffing and folding them so they don’t break.
- Cooking spray – Cooking spray is great, or you can stick with an oil of your choice.
I have to admit that although I live in New Mexico, the land of the green Chile, I really can’t handle spicy foods. I found some mild green chiles to add, though, and they give these pumpkin quesadillas the perfect amount of heat.
I used black beans because that is usually what I have around, but you could omit the beans completely or use any kind of bean you like.
Pumpkin Quesadillas with Black Beans and Green Chile Recipe Tips
- I’m not putting the exact measurements down for each ingredient because it really depends on how many you want to make and how large your tortillas are. Please feel free to message me if you’d like more specific ingredient amounts for your situation.
- Try not to overstuff your quesadillas, or they will be more like burritos than quesadillas, and the tortillas might break apart while cooking.
- If I’m using corn tortillas that aren’t super soft, I like to warm them for a minute before stuffing them and folding them so they don’t break.
How To Make These Pumpkin Quesadillas
- Add pumpkin puree and spices to a small bowl and mix until combined. Heat a large pan over medium heat and spray with cooking spray or add a small amount of oil.
- Lay the tortilla out and spread one-half of it with a small amount of pumpkin puree. Then, top with the desired amount of black beans, green Chili, and grated cheese. Fold the other side of the tortilla over and place it in the pan. I like to place it cheese-side down so it melts quickly.
- Cook the quesadillas on each side for 3-5 minutes until the cheese is melted and the tortilla is golden brown. Cut into triangles and enjoy!
Looking For More Vegetarian Quesadilla Recipes?
Check Out Exactly How I make These Black Bean and Pumpkin Quesadillas Here:
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Pumpkin Quesadillas with Black Beans and Green Chile
- Total Time: 25 minutes
- Yield: 8 1x
Description
These Pumpkin Quesadillas with Black Beans and Green Chile are a delicious way to start out your September meal plan!
Ingredients
- 1 cup pumpkin puree
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon, or more if you like
- Salt, to taste
- 1 cup black beans
- 1 cup grated Cheese
- 1/2 cup roasted Green Chile (I used canned)
- 8 corn tortillas
- Cooking spray or oil of choice
Instructions
- Add pumpkin puree and spices to a small bowl and mix until combined. Heat a large pan over medium heat and spray with cooking spray or add a small amount of oil.
- Lay tortilla play and spread one half of it with a small amount of pumpkin puree and then top with desired amount of black beans, green Chile and grated cheese. Fold the other side of the tortilla over and place in the pan. I like to place them cheese side down so it melts quickly.
- Cook quesadillas for 3-5 minutes on each side, or until cheese is melted and tortilla is golden grown. Cut into triangle and enjoy!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner, Lunch, Vegetarian
- Method: Stovetop
- Cuisine: Mexican/American
SO simple and pretty yummy—my only complaint would be that even the 1/4 teaspoon cinnamon tasted like too much to me. Go light!
Will definitely be making this again though. Thank you for such an incredible dinner that’s made for weeknights, yet fun enough for entertaining!
Hi Kim, I’m sorry the cinnamon flavor was a little intense. I hope they’re perfect next time you make them! 🙂
Can you use flour tortillas instead of corn? #teamflour 🙂
Of course!
Great! Thanks so much for your AWESOME recipes! You are my vegetarian go-to 🙂
This is so creative! What kind of cheese do u recommend?
Thank you!! Really any kind would work! I like sharp cheddar or Monterey Jack. Even pepper jack would be good!
This is 1 of the most amazing meals I have ever cooked in my llife! Brilliant combo of ingredients! So easy! Insanely delicious!
Wow, that is so nice to hear!!
Hello,
Thank you so much for all these delicious recipes. You are the Best.
I have one suggestion, can we add calorie and Nutritional counts for each?
Thanks
Thank you so much!! I’m actually working on that right now!
Do you have a instructions for preparing the cooked green chiles? Fresh green hatch chiles are in season now, but I don’t know how to use them.
I just used canned ones haha, but I would recommend roasting them either directly over a flame until charred, let cool and then peel off the skin, or baking them in the oven until charred.