A simple fall meal. If you are feeling ambitious, make your own pumpkin filling by roasting cubed pumpkin squash in the oven with olive oil until soft. Mash or leave cubed for more texture.
1. Caramelize the sliced onion in oil on low heat for about 30 minutes or until very soft and brown.
2. Mix the pumpkin puree with the cumin, then spread evenly over 4 of the tortillas.
3. Top the pumpkin mixture with the caramelized onions.
4. Spread the black beans evenly on top of pumpkin and onions.
5. Top the black beans with Jack cheese and then with the remaining tortillas.
6. Heat 1 quesadilla at a time in a buttered skillet until the cheese is completely melted and the tortillas are starting to turn golden.
7. Keep quesadillas in a warm oven until your are done heating the last one in the skillet.
8. Serve with avocado and garnish with cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 637 | ||
Calories from Fat: 369 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41g | 55 % | |
Saturated Fat 22g | 110 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 95.7mg | 29 % | |
Sodium 560.1mg | 19 % | |
Potassium 846.3mg | 22 % | |
Total Carbohydrate 35.7g | 10 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 21.4g | ||
Protein 35g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 637
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