Nutrition
Calories: 501kcal | Carbohydrates: 52.6g | Protein: 30.3g | Fat: 13.9g | Fiber: 36g
These Pumpkin and Black Bean Quesadillas are a surprisingly addictive flavor combination! They're high in protein, high in fiber and can be made in under 20 minutes! One of my favorite lazy meals!
Servings
Ingredients
- 15 oz Black Beans no sodium added, 1 can drained
- 3/4 cup Pumpkin Puree not pumpkin pie filling
- 2 tbsp Nutritional Yeast
- 4 Tortillas use Mission Plant Protein tortillas if you want these macros/calories
- 1 1/2 tsp 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 tsp Onion Powder
- 1/2 tsp Garlic Salt
- 1/4 tsp Umami Blend Seasoning
- 2 servings Vegan Shredded Cheese Violife Mexican shreds are my jam
Instructions
- Pre-heat oven to 350 F (177 C).
- In a medium-low heat skillet, throw in your pumpkin and black beans (drained).
- 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