High Protein Black Bean Pumpkin Quesadilla

This High Protein Black Bean Pumpkin Quesadilla is packed with protein, fiber and veggies! Black bean and pumpkin might sound like an odd flavor combination, but I’m begging you to try it – it’s healthy but tastes like top tier junk food and will crush your cheese cravings! My favorite part about this meal is how easy it is to make, start to finish in under 20 minutes!

If you’re looking for an even easier/lazier meal, check out this High Protein Quesadilla recipe – this one literally takes 5 minutes to make!

Ingredients

• Black beans – I used canned, no sodium added, black beans. You can also re-hydrate dried beans, which is cheaper but will add some time to this.
• Pumpkin Puree – I used canned, but you can use fresh too if you want!
• Nutritional Yeast – if you’re newer to plant-based/non-dairy cooking, nutritional yeast is used in a lot of vegan cooking to add a cheesy taste. Nutritional Yeast is a shelf stable ingredient that can be found at most grocery stores, and you can also buy it online. There are two types – fortified (with B-12) and non-fortified (no added B-12) – either works for this recipe so it’s your call!
• Tortillas – I used Mission Plant Protein Tortillas because those macros are awesome! If you use any other tortillas, this could change the calories/macros listed in the recipe card.
• Taco Seasoning – I used Siete mild taco seasoning. If you like spicy stuff, please use something more spicy! I’m very sensitive to spicy foods, so I tend to stick with mild!
• Onion powder, garlic salt, umami blend seasoning.
• Vegan Shredded Cheese – I really love Violife Mexican Shredded Cheese, but you can use your favorite!

Instructions

• Pre-heat the oven to 350 F (177 C).
• In a medium-low heat skillet, throw in the pumpkin puree and black beans.
• Smash up your black beans really well until you have a refried bean like consistency! I just used a spatula for the smushing activities. Don’t be turned off by how ugly it looks; I swear it’s going to taste awesome!

• Add in the spices and nutritional yeast and mix everything together really well.
• Spread the mixture evenly across two of the tortillas (these will be the bottom tortillas for the quesadillas).
• Sprinkle shredded cheese on top of the pumpkin/bean goo, and put the remaining tortillas on top.
• Bake for 18 – 22 minutes until the tortillas are pretty crunchy.
• Serve with salsa or vegan queso (if you want)!

Since we’re using pumpkin, I consider this a fall recipe! And since it’s a fall quesadilla, that means we can make it super cute by cutting a little jack-o-lantern face into he top tortilla! Isn’t this adorable??

Silly Little Haiku

These are so ugly

People on the webs said so

But they taste so good