Quesadillas without the queso might sound unusual, but this savory pumpkin filling makes a delicious case for it. Black beans, salsa, smoked paprika, and cumin give pumpkin a rich, creamy texture that fills every tortilla just like melted cheese would. Paired with reduced-carb tortillas, each serving delivers a whopping 32 grams of fiber and 19 grams of protein for just 265 calories. Make it fully vegan with plant-based Greek yogurt or sour cream, then stash the extra filling in the fridge for up to 5 days to crisp up fresh lunches all week.
Active Prep Time: 20 mins ∙ Cook Time: 10 mins each ∙ Serves: 6
INGREDIENTS
1 (15-ounce) can 100% pure pumpkin (not pie filling)
1 (15-ounce) can black beans, drained and rinsed
1/2 cup salsa
2 tablespoons minced yellow onion
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup chopped cilantro, divided
1 lime, halved
Salt and pepper
1 cup plain Greek yogurt or sour cream, plant-based for vegan
6 large reduced-carb tortillas
Olive oil spray
DIRECTIONS
To a large mixing bowl, add pumpkin, black beans, salsa, onion, smoked paprika, cumin, chili powder, and 1/2 of the chopped cilantro. Squeeze half of the lime into the mixture and fold all together. Season with salt and pepper to taste.
In a separate bowl, squeeze the other half of the lime over the Greek yogurt and fold in the remaining cilantro. Set aside.
Spread a heaping 1/2 cup of the pumpkin mixture across one half of a tortilla and fold over to create a quesadilla.
Spray a large skillet with olive oil spray and place over medium-low heat. Add the quesadilla and spray the top of the quesadilla with additional olive oil spray.
Let cook until filling is warmed throughout and tortilla is golden brown, about 5 minutes on each side.
Slice the quesadilla and serve alongside a few dollops of the cilantro yogurt.
Calories per serving: 265 ∙ Fat: 9g ∙ Net Carbs: 22g ∙ Fiber: 32g ∙ Sugars: 7g ∙ Protein: 19g