Spicy Pumpkin Quesadillas with Avocado Black Beans

14 25 534
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 4
Spicy Pumpkin Quesadillas with Avocado Black Beans
Health Highlights


2 cup Pumpkin purée, canned
1 medium pepper(s) Jalapeno pepper (seeded, roughly chopped)
1/4 tsp Cumin
1/4 tsp Cinnamon
1/2 whole lime(s) Lime juice (fresh)
1 dash Salt and pepper
8 small tortilla(s) Tortilla, corn
1 can (15oz) Black beans, canned (drained, rinsed)
1 avocado(s) Avocado (sliced)
1/2 cup Frozen yellow corn kernels (thawed)
114 gm Monterey jack cheese, low fat
114 gm Cotija cheese, Cacique
1 cup Cilantro (coriander)
2 tbsp Extra virgin olive oil


Preheat oven to 200 F.

Puree the pumpkin, jalapeno, cumin, cinnamon, lime juice, salt and pepper until smooth.

Smear half of the tortillas with the pumpkin mixture. Top with black beans, avocado, corn, cilantro and the two cheeses. Fold the other half over to seal together.

Preheat a large nonstick skillet with a teaspoon or two of oil over medium high heat. Add a few folded quesadillas to the pan and cook until golden brown, about 3-4 minutes. Flip over and cook on the other side until golden brown.

Transfer to a baking tray in the warmed oven while you repeat with remaining quesadillas.

Nutrition Facts

Per Portion

Calories 534
Calories from fat 269
Calories from saturated fat 100
Total Fat 29.9 g
Saturated Fat 11.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 11.8 g
Cholesterol 44 mg
Sodium 1045 mg
Potassium 1023 mg
Total Carbohydrate 49 g
Dietary Fiber 16.8 g
Sugars 5.8 g
Protein 25.6 g

Dietary servings

Per Portion

Grain 0.7
Meat Alternative 0.6
Milk Alternative 1.1
Vegetables 4.0

Energy sources


Meal Type(s)