• Savory Pumpkin Quesadillas

    Pumpkin is an often overlooked ingredient for a main dish. These savory pumpkin quesadillas are a great way to use a healthy ingredient in an amazingly flavorful combination of chipotle peppers, black beans, cheese and caramelized pumpkin.
    1 cup raw pumpkin (or other squash) (cut into 1/2 inch cubes)
    1 teaspoon canola oil
    2 tablespoons chipotle peppers in adobo sauce (chopped)
    1/4 cup black beans
    1 jalapeno, seeded and finely diced
    1 green onion, chopped
    2 large tortillas
    2 handfuls cheese such
    as cheddar or jack etc. (grated)
    1 tablespoon cilantro (chopped, optional)

    Preheat oven 400F

    Place the chopped chipotle peppers in a medium size bowl, add the raw pumpkin chunks, until well coated. Place the pumpkin on a cookie sheet and roast for 12-15 minutes, remove from oven, flip the pumpkin pieces over, return to oven for another 12-15 minutes or until pumpkin is soft and caramelized.
    While the pumpkin is roasting, combine the black beans, jalapeno and green onion in a small bowl, mixing gently to combine.



    Once the pumpkin
    is done roasting, remove it from the oven and set aside for a few minutes. In a large skillet heat a pat of butter in the pan. Place a tortilla in the pan, fry lightly, flip: top with caramelized pumpkin and bean/pepper/onion mixture. Sprinkle generously with cheese and top with the other tortilla.

    Lightly fry on both sides and they are golden brown and the cheese is heated throughout.



    Can Stock Photo Inc. / jabiru
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