Black Bean Pumpkin Quesadilla
with Sweet Pepper Salsa & Jalapeno Lime Crema
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- 1 onion
- 1 mini sweet pepper
- ¼ oz Fresh cilantro
- 1 lime
- 1 jalapeño
- 13.4 oz black beans
- 3 tbsp vegan sour cream
- ½ cup pumpkin purée
- ½ tsp ground cumin
- 2 whole wheat tortillas
- 2 tsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition
Peel and dice the onion. Deseed and dice the mini sweet pepper. Roughly chop the cilantro leaves and stems. Zest and halve the lime. Trim, deseed, and mince the jalapeño. Drain and rinse the black beans.
In a medium bowl, combine just half the diced onion, diced mini sweet pepper, just half the lime juice, just ¼ cup black beans, and a pinch of salt and pepper. Toss the sweet pepper salsa. In a small bowl, combine just half of the chopped cilantro, lime zest, remaining lime juice, minced jalapeño, sour cream, and a pinch of salt. Stir the lime crema.
In a medium bowl, combine the remaining diced onion, remaining black beans, ½ cup pumpkin purée, cumin, and a pinch of salt and pepper. Lay the tortillas flat on a work surface. Divide the black bean mixture between the tortillas and spread on one half. Fold tortillas, pressing down to seal.
Place a large skillet over medium-high heat with 1 tsp vegetable oil. Once hot, add a quesadilla. Cook until the bottom is browned, 2 to 3 minutes, and carefully flip to brown the other side. Remove from skillet and repeat with the second quesadilla.
Cut each quesadilla into quarters and divide between plates. Serve with the sweet pepper salsa, a dollop of lime crema and the remaining cilantro. Olé!