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!
Add olive oil. Cook bell pepper until the pepper is soft. About 5 minutes.
Add lentils, refried beans, pumpkin, spinach, cumin, onion powder, garlic powder, paprika, and chili powder. Stir to mix.
Cook until the spinach wilts. 2 minutes. Remove from heat.
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.
Add 2 more Tbsp cheese on top of the filling.
Place the second tortilla over the top to make your quesadilla.
Cook for 2 minutes then flip and cook another 2 minutes until the cheese has melted and the tortilla is bubbly.
Repeat this to make the second quesadilla.
Serve with Greek yogurt and salsa evenly divided among the 2 quesadillas.