Black Bean and Pumpkin Quesadilla
Author: Jessi Andricks, The House of Healthy
- 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
- Heat olive oil in large skillet over medium high heat.
- Place wrap in skillet.
- Spread pumpkin puree over the wrap.
- Sprinkle half with cheese and spinach.
- Add black beans on top of cheese.
- Add spices if needed.
- Cover with a lid and cook for 1-2 minutes, until cheese melts.
- Fold in half and cut into 2-4 pieces.
- Serve with salsa, plain Greek yogurt, or your other favorite quesadilla toppings.
- OR
- Serve it as a wrap.
- Turn heat to medium-high.
- Place wrap in a dry skillet with lid.
- Heat for 30 seconds or until slightly warm and flexible.
- Remove from heat and spread pumpkin puree over ½ of wrap.
- Add spinach (raw) and heated back beans (with or without spices). Cheese is optional.
- Roll it up and cut in half.
Recipe by The House of Healthy at https://thehouseofhealthy.com/2014/12/08/black-bean-pumpkin-quesadilla/
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