Black Bean Pumpkin Quesadillas

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 5 minutes Cook Time: 10 minutes Serves 4

1 (15 1/2 ounce) can black beans, drained and rinsed

1 cup pumpkin puree

2 cups shredded cooked chicken

½ teaspoon cumin

¼ teaspoon chili powder

½ teaspoon each salt and pepper

1 1/3 cup Colby jack cheese

8 flour tortillas

In a medium sauce pan combine beans, pumpkin, chicken and spices. Let cook for 3-4 minutes or until heated through. Once heated mash bean/pumpkin mixture with potato masher or fork until mixed together.

Spread bean/pumpkin mixture on 4 of the tortillas. Top bean mixture with a generous amount of cheese. Top with remaining 4 tortillas. In a medium sized sauce pan coated with cooking spray, cook each quesadilla until cheese is melted and tortilla is crisp, flipping once through cooking. Repeat with reaming quesadillas.

Serve with salsa or sour cream for dipping.

Chef Note: This recipe can be made into a hearty vegetarian/vegan meal by omitting the chicken and adding another can of black beans. To make vegan replace the cheese with a vegan cheese substitute.