Pumpkin and Bean Quesadilla
A crispy tortilla stuffed with pumpkin, beans, cheese, and green onion—perfect for a cozy autumn dinner.
- Time
- 25 min
- Serving
- 635 kcal
- Ingredients
- ≈ $2.58
- Protein
- 29 g
Ingredients
- 1 Wheat tortillaspack 240 g ≈ $2.50 70 g
- 2 Pumpkinpack 1 kg ≈ $2.80 160 g
- 3 Canned red beanspack 400 g ≈ $1.10 100 g
- 4 Hard cheesepack 200 g ≈ $2.70 55 g
- 5 Green onionspack 50 g ≈ $1.30 15 g
- 6 Cumin 1 g
- 7 Paprika 2 g
- 8 Sunflower oil 8 ml
- 9 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the pumpkin2 into small cubes and sauté in half the oil for 8–10 minutes until tender.
Add the beans, cumin, smoked paprika, and salt, mash some of the beans with a fork, and warm through for 2 minutes.
Spread the filling onto half a tortilla, sprinkle with grated cheese and chopped green5 onion.
Fold the tortilla in half and press down.
Heat the remaining oil in the pan and cook the quesadilla for 2–3 minutes per side until the cheese melts.
Cut into wedges and serve hot.
Tips
- Why it works
- Cut the pumpkin into 1–1.5 cm cubes so it cooks evenly and doesn't burn outside while staying soft inside. If you cut it larger, the middle will stay a bit raw. Add the cumin and paprika after the beans so the aroma doesn't fade while the pumpkin fries.
- Substitutions
- Use black beans or canned bean puree without additives instead of red beans. Instead of hard cheese, grated cheddar or gouda works. Swap the green onion for onion cut into thin strips, 20 g.
- Common mistakes
- The quesadilla may not fold neatly if the tortilla dries out. Test it by feel: if it cracks when bent, sprinkle it with water before filling. The cheese won't melt if you cook at too high a heat, so make sure the oil doesn't smoke.
- Storing and reheating
- Keep in the fridge for 2 days in a closed container. Reheat in the microwave for 1–1.5 minutes under a lid, or in a pan for 3 minutes per side. Don't freeze it, the filling will turn mushy.
- Serve with
- Serve with guacamole and lemon juice. It suits autumn evenings with friends, when you want something filling but not heavy.
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