Pumpkin Quesadillas

When dinner is supposed to be on the table in 30 minutes and I haven’t even begun to think about what to make, quesadillas are the perfect answer. At its most basic, a quesadilla is a flour tortilla stuffed with cheese, folded, and cooked in a pan or on a griddle until the outside is crispy and the cheese on the inside is melted and gooey. Quesadillas are also endlessly customizable, and you can easily tailor the recipe to your favorite flavors or what you have on hand in the fridge. Case in point: pumpkin quesadillas.

To prepare this fall vegetarian recipe, pumpkin puree is combined with black beans, cilantro, onion and jalapeno peppers, as well as warm spices like cumin, chili powder and cinnamon. The filling is added to a flour tortilla topped with Monterey Jack cheese. Then, cook the pumpkin quesadilla until the tortilla is crispy on the bottom and the cheese is perfectly melted.

These pumpkin quesadillas are simple enough to make any night of the week, and they would make a quick and easy meal to fuel a night of trick-or-treating on Halloween. Pair them alongside a seasonal chopped salad kit, and dinner will be on the table in no time.

Ingredients for Pumpkin Quesadillas

• Canned pumpkin: The sweet flavor of pumpkin works well with this recipe’s warm spices, including chili powder and ground cumin. We like Libby’s, but you can use your favorite canned pumpkin brand in this recipe.
• Canned black beans: A can of black beans adds a punch of protein to these quesadillas and all your other favorite black bean recipes.
• Cilantro: Freshly chopped cilantro adds a zesty flavor to the pumpkin filling. You can skip this ingredient if you have cilantro haters in your house.
• Olive oil: Olive oil is used to saute the veggies and cook the quesadillas.
• Onion: Use a white or yellow onion for this recipe.
• Jalapeno pepper: Finely diced seeded jalapeno adds a hit of spice to the filling. Keep the seeds in if you want a little more heat.
• Spices: The pumpkin filling is seasoned with chili powder, ground cumin, oregano, cayenne pepper, cinnamon and a pinch of salt.
• Flour tortillas: Each quesadilla is made with an 8-inch flour tortilla.
• Shredded Monterey Jack cheese: Shred the cheese yourself for the best flavor and meltability. However, store-bought shredded cheese works just as well if need be!
• Toppings: Serve the quesadillas alongside guacamole, salsa, and sour cream or plain Greek yogurt.

Directions

Step 1: Prep the pumpkin filling

In a small skillet, heat 1 teaspoon olive oil over medium heat. Add the chopped onion and jalapeno, and cook until tender, three to four minutes. Add the minced garlic and saute until fragrant, 30 seconds to a minute. Remove from the heat and set aside.

In a large bowl, stir together the pumpkin puree, cilantro, chili powder, cumin, salt, oregano, cayenne pepper and cinnamon.

Add the black beans and onion mixture, and stir to combine.

Step 2: Cook the quesadillas

Add 1 teaspoon olive oil to a large skillet. Add one flour tortilla and sprinkle the whole tortilla evenly with 1/2 cup shredded cheese.

On one half of the tortilla, add 1/4 to 1/2 cup pumpkin filling in an even layer. Continue cooking until the cheese is melted and the underside of the tortilla has browned in spots, two to three minutes. Use a spatula to fold the quesadilla in half.

Transfer the quesadilla to a cutting board and let it cool for two minutes. Use a sharp knife to cut it into three wedges. Wipe out the skillet if needed, then add more oil and repeat the process with the remaining tortillas, cheese and pumpkin filling. Serve with desired toppings.

Editor’s Tip: If you are making quesadillas for a crowd, place the cooked, unsliced tortillas onto a baking sheet and keep warm in an oven preheated to 200°F. Slice into wedges just before serving.

Pumpkin Quesadilla Variations

• Amp up the spice: Add more chili powder and cayenne pepper to increase the spice level. You could also add crushed red pepper flakes and a dash (or more) of hot sauce.
• Add protein: Add cooked shredded chicken, beef or pork to pack in more protein.
• Change up the cheese: Use a Mexican cheese, such as Cotija, Oaxaca or Chihuahua, in place of Monterey Jack. Shredded mozzarella or pepper jack are also tasty options. Or, use a smoky cheese such as smoked Gouda or smoked cheddar to complement the sweet flavor of pumpkin.

How to Store Pumpkin Quesadillas

Wrap individual pumpkin quesadillas in aluminum foil and store in an airtight container in the refrigerator. You can also store extra pumpkin filling in an airtight container and cook up quesadillas to order later, as needed. To do this, warm the filling in the microwave for about one minute before adding it to the tortillas on the stovetop.

How long do pumpkin quesadillas last?

When stored properly in the fridge, it’s best to eat leftover quesadillas within two to three days.

How should you reheat pumpkin quesadillas?

To reheat pumpkin quesadillas, preheat the oven or a toaster oven to 350°. Place the quesadillas on a lightly greased or parchment-lined baking sheet. Bake for about 10 minutes, flipping about halfway through, until the tortilla is crispy and the cheese is melted.

You can also reheat leftover quesadillas in a skillet. Add a teaspoon of olive oil in a medium skillet over medium heat. Add the quesadilla and cook for a few minutes per side. Avoid using the microwave to reheat quesadillas, as it will result in soft and chewy tortillas instead of crisp ones.

Pumpkin Quesadilla Tips

Can you use fresh pumpkin for pumpkin quesadillas?

Yes! You absolutely can use fresh pumpkin for pumpkin quesadillas and make the pumpkin puree from scratch. Pureed roasted butternut squash would also be delicious in this recipe.

What can you serve with pumpkin quesadillas?

Serve the pumpkin quesadillas with plenty of dips, such as guacamole, salsa, and sour cream or plain Greek yogurt. For a full meal, serve alongside Mexican side dishes such as cilantro-lime rice, baked beans mole or avocado salad. If you don’t add protein to the quesadilla filling, serve them with cilantro-lime chicken, chicken mole, Mexican pork chops or steak fajitas.