|15 min||10 min||4|
|2 cup||Pumpkin purée, canned|
|1 medium pepper(s)||Jalapeno pepper (seeded, roughly chopped)|
|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.