The version I made here is a hearty quesadilla, perfect for a meal. I froze a bunch of them and have been packing them for lunch. You could easily make this a thinner, appetizer-style quesadilla by spreading out the filling over more tortillas. I would keep the cheese to at least 1/4 cup per tortilla.
Bean & Pumpkin Quesadillas
- 1 Tbsp. olive oil
- 1/2 a large onion, diced
- 3/4 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- Freshly ground pepper to taste
- Dash of cayenne pepper
- 1 can pumpkin puree
- 1 can black refried beans (I like the consistency of Amy's beans)
- 2 cups shredded cheese (preferably a Mexican blend)
- 8 medium tortillas
Spread some beans (no more than 1/4 cup) over half of each tortilla, then spread a similar amount of the pumpkin mixture over the other half of the tortilla. Top the beans with 1/4 cup of shredded cheese. Fold in half, then transfer the quesadillas to a skillet or griddle pan. Cook in batches over medium heat until golden brown, about 4 minutes per side.