Pumpkin, Black Bean, and Jalapeno Quesadilla with Pumpkin Chipotle Crema

 Ingredients:

1 tsp canola oil
2 Tbsp finely chopped red onion
1 Tbsp minced jalapeño pepper
1 small garlic clove, minced
⅓ cup black beans, drained & rinsed
¼ tsp ground cumin
Kosher salt and freshly ground black pepper, to taste
¼ cup pure pumpkin puree, canned or homemade
½ tsp chipotle hot sauce, or more to taste
1 Tbsp chopped fresh cilantro, optional
1 whole wheat tortilla
½ cup freshly grated 50% reduced fat jalapeno cheddar cheese
¼ cup plain 2% Greek yogurt (Fage is my favorite)
1 Tbsp pure pumpkin puree, canned or homemade
½ tsp chipotle hot sauce, or more to taste

Instructions:

Heat oil in a medium non-stick skillet set over medium heat.

Add in the chopped onion and minced jalapeno, and cook, stirring often, until softened, about 3-5 minutes. Add in the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Reduce heat to medium low. Add in the drained black beans, cumin, and salt & pepper to taste. Cook, stirring often, about 2 minutes. Add in the pumpkin puree, hot sauce, & cilantro (if using) and stir until warmed through, about 2 additional minutes.

Transfer mixture to a bowl and wipe out skillet. Sprinkle half of the cheese evenly over ½ of the tortilla. Spoon the pumpkin & black bean mixture evenly over the cheese. Top with remaining cheese and fold empty half of tortilla over filling like a book.

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. Meanwhile, prepare the chipotle pumpkin crema: in a small bowl, whisk together the yogurt, pumpkin puree, and hot sauce until smooth and well combined.

Cut the quesadilla into 3 wedges and serve with the creme.

From key ingredient.com