Pumpkin Lentil & Bean Quesadillas
 
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These Pumpkin Lentil & Bean Quesadillas are light, quick, and easy. This mouthwatering dish is full of vitamin C and veggies and provides a well-balanced, nutrient-rich meal sure to keep you and your family satisfied with the perfect blend of plant protein and healthy fats. The pumpkin adds a savory richness that elevates the entire quesadilla. For extra flavor, top the quesadilla with Greek yogurt, cilantro, salsa, or guacamole. You'll love how this family-friendly recipe combines the flavors of fall with the convenience of a hand-held meal in under 30 minutes!
Author:
Recipe type: Dinner
Cuisine: Latin
Serves: 2
Ingredients
  • 1 tsp olive oil
  • ¼ cup green bell pepper, deseeded and diced
  • ¼ cup canned lentils, drained and rinsed
  • ¼ cup canned fat-free refried beans or try this recipe for Instant Pot Refried Beans
  • ¼ cup canned pumpkin puree
  • ¼ cup baby spinach
  • ⅛ tsp ground cumin
  • ⅛ tsp onion powder
  • ⅛ tsp garlic powder
  • ⅛ tsp paprika
  • ⅛ tsp chili powder
  • 4 whole wheat tortillas
  • ½ cup Mexican blend shredded cheese, divided
  • Toppings (optional):
  • ¼ cup plain nonfat Greek yogurt
  • ½ cup salsa of choice
Instructions
  1. Heat a skillet or cast iron pan to medium heat.
  2. Add olive oil. Cook bell pepper until the pepper is soft. About 5 minutes.
  3. Add lentils, refried beans, pumpkin, spinach, cumin, onion powder, garlic powder, paprika, and chili powder. Stir to mix.
  4. Cook until the spinach wilts. 2 minutes. Remove from heat.
  5. In a separate pan, over medium heat, place one tortilla down on the pan. Add 2 Tbsp of the cheese. Melt and top with ½ the lentil bean pumpkin filling.
  6. Add 2 more Tbsp cheese on top of the filling.
  7. Place the second tortilla over the top to make your quesadilla.
  8. Cook for 2 minutes then flip and cook another 2 minutes until the cheese has melted and the tortilla is bubbly.
  9. Repeat this to make the second quesadilla.
  10. Serve with Greek yogurt and salsa evenly divided among the 2 quesadillas.
Nutrition Information
Serving size: 2 quesadillas (toppings not included) Calories: 404 Fat: 15 Saturated fat: 7 Carbohydrates: 50 Sugar: 2 Fiber: 5 Protein: 15 Cholesterol: 23
Recipe by Sarah Koszyk at https://sarahkoszyk.com/pumpkin-lentil-bean-quesadillas/