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1
Heat oil in a medium non-stick skillet set over medium heat.
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2
Add in the chopped onion and minced jalapeno and cook, stirring often, until softened, about 3-5 minutes.
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3
Add in the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
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4
Reduce heat to medium low.
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5
Add in the drained black beans, cumin, and salt and pepper to taste.
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6
Cook, stirring often, about 2 minutes.
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7
Add in the pumpkin puree, hot sauce, and cilantro (if using) and stir until warmed through, about 2 additional minutes.
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8
Transfer mixture to a bowl and wipe out skillet.
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9
Sprinkle half of the cheese evenly over 1/2 of the tortilla.
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10
Spoon the pumpkin and black bean mixture evenly over the cheese.
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11
Top with remaining cheese and fold the empty half of the tortilla over the filling, like a book.
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12
Place filled tortilla into the clean skillet and cook, turning halfway through, until the cheese has melted and the tortilla is crisp, about 4 minutes total.
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13
Meanwhile, prepare the chipotle pumpkin crema: in a small bowl, whisk together the yogurt, pumpkin puree, and hot sauce until smooth and well combined.
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14
Cut the quesadilla into 3 wedges and serve with the crema.
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15
Nutritional Information: 585.3 calories, 27.3 grams fat, 13.2 grams saturated fat, 12 grams fiber, 4.4 grams sugar, 47.2 grams protein
