Black Bean Pumpkin Quesadilla
with Sweet Pepper Salsa & Jalapeno Lime Crema
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Peel and dice the onion. Deseed and dice the mini sweet pepper. Roughly chop the cilantro. Zest and halve the lime. Trim, deseed, and mince the jalapeno. Drain and rinse the black beans.
In a medium bowl, combine just half the diced onion, just ¼ cup black beans, diced mini sweet pepper, juice from half the lime, and a pinch of salt and pepper. Toss the sweet pepper salsa. In a small bowl, combine the minced jalapeno, sour cream, lime zest, half of the chopped cilantro, remaining lime juice, and a pinch of salt. Stir the jalapeno lime crema.
In a medium bowl, combine the remaining black beans, remaining chopped onion, ½ cup pumpkin puree, 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 over on half. Fold tortillas, pressing down to seal.
Place a large skillet over medium high heat with 1 tsp vegetable oil. Once hot add the first 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 jalapeno lime crema and the remaining cilantro.