Live Naturally Magazine
Export date: Fri Jun 18 2:36:59 2021 / +0000 GMT

Vegan Pumpkin Black Bean Quesadillas



Vegan Pumpkin Black Bean Quesadillas

With a hint of sweet heat, this is a savory, vitamin-packed, plant-based
appetizer or kid-friendly main meal perfect for the fall season.

  • 1 teaspoon Simple Truth Organic Italian Extra-Virgin Olive Oil
  • 1 garlic clove (minced)
  • 1 teaspoon Simple Truth Organic Cumin
  • 1/2 teaspoon Simple Truth Organic Chili Powder
  • 1 teaspoon fine sea salt
  • 1 can (15 ounce) Simple Truth Solid Packed Pumpkin
  • 1 can (15 ounce) Simple Truth Organic Black Beans, drained and rinsed
  • 2/3 cup Kroger Simple Truth Organic Super Sweet Whole Corn Kernels, (drained)
  • 1 cup vegan cheddar shreds (try Daiya)
  • 8 Simple Truth 8-inch Wheat Flour Tortillas
  • Optional garnishes: cilantro or flat-leaf parsley, salsa, vegan sour cream
  1. In a medium saucepan, heat oil on
    medium-high heat. Add garlic. Sauté
    about a minute, or until garlic is golden.
    Add canned pumpkin. Stir in cumin,
    chili powder,and salt. Cook 3 minutes,
    or until pumpkin is heated through. Add
    a splash of water if needed to avoid
    sticking. Remove from heat.

  2. To assemble quesadillas, divide
    seasoned pumpkin and spread evenly
    onto 4 tortillas. Evenly distribute 1⁄3
    cup of drained black beans onto each
    tortilla. Evenly distribute 2 tablespoons
    of corn onto each tortilla. Sprinkle ¼
    cup of vegan cheddar shreds onto each
    tortilla. Place a tortilla over the filling.

  3. Spray large pan with cooking spray.
    Heat to medium-high. One at a time,
    cook quesadillas on both sides, until
    each side is golden brown and cheddar
    shreds have melted.

  4. Cut quesadillas into quarters and
    serve topped with optional garnishes.