Pumpkin Quesadillas

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/​