Nutrition
Calories: 501kcal | Carbohydrates: 52.6g | Protein: 30.3g | Fat: 13.9g | Fiber: 36g
This is a quick, easy and tasty recipe that is still 28% protein. The black beans deliver a decent amount of protein, but the bulk of it comes from the Mission Plant Protein Tortillas (which P.S. are also really high in fiber).
Servings
Ingredients
- 1 can black beans no sodium added
- 3/4 cup pumpkin puree not pumpkin pie filling
- 2 tablespoons nutritional yeast
- 4 tortillas use Mission Plant Protein tortillas if you want these macros/calories
- 1 1/2 teaspoons taco seasoning we use Siete Mild seasoning; use more or less to taste; I’m a little bitch so I don’t use a ton
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon umami blend seasoning
- 2 servings vegan shredded cheese Violife Mexican shreds are my jam
Instructions
- Pre-heat oven to 350 F
- In a medium-low heat skillet, throw in your pumpkin and black beans
- Smash up your black beans really well until you have a refried bean like consistency
- Add in your spices and nutritional yeast and mix well
- Spread the mixture evenly across two of the tortillas
- Sprinkle shredded cheese and put the remaining tortillas on top
- Bake for 18 - 22 minutes until tortilla is pretty crunchy
- Serve with salsa or vegan queso (if you want)
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Black Bean Pumpkin Quesadilla
Did you make this recipe?Mention @proteindeficient.vegan
This High Protein Black Bean Pumpkin Quesadilla is so easy to make and tastes amazing! It’s got beans, and veggies and protein. It is ugly, so there’s that, but you can’t judge a food by its picture!
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 lol.
- 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!
Ingredients
- Pre-heat the oven to 350 F.
- 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.
- 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)!
Silly Little Haiku
These are so ugly
People on the webs said so
But they taste so good
Author
Protein Deficient Vegan
