This is another fabulous vegetarian take on quesadillas!
It’s a red kidney bean, green chile and pumpkin version. So unbelievably tasty!
And extremely filling as well. I love the pumpkin flavor with a bit of spice from the green chiles and the fresh flavor from the cilantro. Make these tonight!
Red Kidney Bean, Green Chile and Pumpkin Quesadilla
Makes 2-3 servings
Inspired from Yeah…Imma eat that.
4 whole wheat tortillas
1 tbsp olive oil
1/4 large yellow onion, chopped
1 can of red kidney beans, rinsed and drained
1 cup of pumpkin puree
1 cup of kale (frozen and chopped)
1 can of Trader Joe’s fire roasted diced green chiles
1 tsp crushed garlic
A generous sprinkle of turmeric, curry powder and nutmeg
2-3 tbsp fresh cilantro, chopped
Pumpkin Greek Yogurt Dipping Sauce
2 tbsp pumpkin puree
1/2 cup of plain Greek yogurt
A few drops of hot sauce
A generous sprinkle of chili powder
To make the quesadillas, heat the olive oil in a large sauce pan over medium-low heat. When the oil is hot, add the onions and and sauté for five minutes, stirring occasionally.
Next, add to the sauce pan the beans, pumpkin, chiles, kale, garlic and seasonings. Stir well. Continue sautéing for about 10-15 minutes, until kale is wilted and pumpkin mixture is warmed through.
While the mixture is warming, make the pumpkin greek yogurt dipping sauce by combining all the ingredients in a small bowl.
When the pumpkin mixture is done, spread half of the mixture over one tortilla and the other half over a second tortilla.
Generously sprinkle with freshly chopped cilantro, and cheese if you wish, and place another tortilla on top of each to complete the quesadilla.
Eat immediately as is, or bake in the oven at 325 degrees for a few minutes to get your quesadilla nice and crispy! Enjoy!
Note: I placed the pumpkin mixture over a bed of arugula, and sprinkled some fresh goat’s cheese and cilantro on top!
Dipping sauces are fun,