October 14, 2012 October 14, 2012/ Morgan Eccleston
I don’t know what is compelling me to shove winter squash into everything I’m cooking these days but you know what? It’s worth it! Squash can be sweet, savory, creamy, decadent. So how about a nice little lunch for ya featuring the all too popular during October pumpkin!
Check it out, just smash together the filling and shove it between two tortillas. Heat up on your cast iron or nonstick until toasted and that is it! If you look around, I’m not overly excited by foods that take forever or take a million dishes. I have to wash all of my dishes by hand. And I cook everything from scratch. So that’s a lot of dishes. Let’s not make either of our lives complicated.
Oh and I bet you could serve this as a Halloween themed meal! Orange pumpkin with black beans – and check out those blue corn tortillas. They’re almost black. Black…blue.. hmm.. well they are blacker than other chips! JUST MAKE THE DAMN QUESADILLAS AND STOP READING THIS!
Click here to download the Pumpkin and Black Bean Quesadilla Recipe and Coloring Page!
Pumpkin and Black Bean Quesadillas
serves 4
1 – 15 oz can pumpkin puree
1 – 15 oz can black beans, drained and lightly mashed
1 – 4 oz can fire roasted diced green chiles
1 tsp cumin
1 tsp chili powder
several dashed hot sauce, optional
8 soft taco sized flour tortillas (whole wheat preferred)
- Combine first 6 ingredients.
- Divide between 4 tortillas and spread to the edges.
- Top with remaining tortillas (You should have 4 quesadillas now!)
- Dry grill (on a cast iron skillet or non stick pan) each side of the quesadilla over medium high heat (until toasty!)
- Serve with salsa and avocado! Enjoy!
October 14, 2012/ Morgan Eccleston/ 
