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.
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