Ingredients
1 cup pumpkin puree
1 15 oz. can black beans, rinsed and drained
¼ cup chopped fresh cilantro
1 teaspoon mild chili powder
1 teaspoon ground cumin
1 teaspoon fine sea salt
1 teaspoon smoked paprika
¼ teaspoon ground cayenne optional
8 8-9″ flour tortillas
2 tablespoons unsalted butter
8 ounces white cheddar cheese shredded
guacamole, salsa, and cilantro for serving

Directions

• Add the pumpkin and black beans to large bowl. Stir well. Next, stir in the cilantro, chili powder, cumin, salt, paprika, and cayenne, if using. Divide the filling into 4 portions.
• Lay 4 tortillas on a flat surface. Top each with a portion of the filling and spread to cover the tortilla. Top each with ¼ of the shredded cheese. Place the remaining tortillas over the filling to make 4 quesadillas.
• For each quesadilla, melt a ½ tablespoon of butter in a large skillet over medium-high heat. Add the quesadilla and cook for 3 to 4 minutes on each side, until the tortilla is golden brown and the filling is warm.
• Cut and serve alongside guacamole, salsa, and cilantro for toppings.
  
  

Source: https://www.lucismorsels.com/pumpkin-quesadillas/​

Ingredients:
1⅓ c chopped strawberries       ¼ c Red onion, chopped            
1Garlic clove minced                   1 Jalapeno pepper                          ½ c bell pepper, chopped
⅓ c Cilantro, chopped                  1 Tbsp Lime juice                             Salt and Pepper
 
Directions:
1) Chop the strawberries, bell pepper, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime
5) Stir all together and salt and pepper to taste. Best if served right away.
 
​Source: https://www.theyummylife.com/pico_de_gallo

Ingredients:
3 Plum tomatoes                       ¼ c Red onion, chopped           
1Garlic clove minced                1 Jalapeno pepper                         
⅓ c Cilantro, chopped               1 tbsp Lime juice                          Salt and Pepper
 
Directions:
1) Chop the tomatoes, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime
5) Stir all together and salt and pepper to taste. Tastes comes together even better if left to sit in the refrigerator at least 15-30 min.

Source: https://www.theyummylife.com/pico_de_gallo
 

INGREDIENTS
1 cup fresh tomatoes diced
1/2 cup corn kernels( or frozen)
 1/2 cup onion, diced
 2 cloves garlic, minced
 2 tbsp. squeezed lime juice
 2 tbsp. fresh cilantro, finely chopped
salt, to taste
 
DIRECTIONS
Combine all ingredients.
 
Serve with fresh veggie or corn chips, or top of tacos
 
Serves 6
 

INGREDIENTS
2 medium cucumbers-peel, seeded & chopped
2 med. tomatoes, chopped
1/2 c chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion
1clove garlic, minced
2 tablespoons lime juice
1 tsp.  minced fresh parsley
2 tsp. minced fresh cilantro
1/2 tsp. dried dill weed
1/2 tsp. salt
1 (12 ounce) pkg tortilla chips
 
DIRECTIONS
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt.  Cover and refrigerate for 1 hour.  Serve with tortilla chips.
 

INGREDIENTS
1 cucumber
2 cups (1 pint) fresh blueberries
2 tbsp. green onions, thinly sliced
2 tbsp. olive oil
1 tbsp. lime juice
1/2 c cilantro or parsley leaves, coarsely chopped and loosely packed
1/4 tsp salt
1/8 tsp black pepper
1/2 c crumbled feta cheese, optional
 
DIRECTIONS
With a sharp knife, cut the cucumber in half lengthwise and scrape out the seeds with tip of a spoon. Cut into thin slices.
In a large bowl, toss cucumber, blueberries, scallions and cilantro.
In a small bowl, whisk the olive oil, lime juice, and salt and pepper.
Pour over the cucumber mixture and toss to combine.
Sprinkle with feta cheese if desired.
 
Yield: 6 servings
Prep Time:  5 minutes
Cook Time: 0 minutes
Total Time:  5 minutes
Difficulty Rating:  Easy
            Tips & Notes
Try serving this refreshing salad with grilled fish or meats