Black Bean and Pumpkin Quesadilla
A great way to use up leftover pumpkin puree!
  • ¼ cup pumpkin puree
  • ½ can black beans, drained and rinsed
  • ½ cup spinach, chopped
  • ¼ cup organic (or vegan) mozzarella cheese
  • 1 brown rice wrap (or multigrain, gluten free if needed)
  • ½ tbsp olive oil
  • *optional, ½ each chili powder and cayenne powder
  1. Heat olive oil in large skillet over medium high heat.
  2. Place wrap in skillet.
  3. Spread pumpkin puree over the wrap.
  4. Sprinkle half with cheese and spinach.
  5. Add black beans on top of cheese.
  6. Add spices if needed.
  7. Cover with a lid and cook for 1-2 minutes, until cheese melts.
  8. Fold in half and cut into 2-4 pieces.
  9. Serve with salsa, plain Greek yogurt, or your other favorite quesadilla toppings.
  10. OR
  11. Serve it as a wrap.
  12. Turn heat to medium-high.
  13. Place wrap in a dry skillet with lid.
  14. Heat for 30 seconds or until slightly warm and flexible.
  15. Remove from heat and spread pumpkin puree over ½ of wrap.
  16. Add spinach (raw) and heated back beans (with or without spices). Cheese is optional.
  17. Roll it up and cut in half.
Recipe by The House of Healthy at