Pumpkin, Black Bean, & Jalapeno Quesadillas with Chipotle Pumpkin Crema

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 and pepper to taste. Cook, stirring often, about 2 minutes. Add in the pumpkin puree, hot sauce, and 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 1/2 of the tortilla. Spoon the pumpkin and black bean mixture evenly over the cheese. Top with remaining cheese and fold the empty half of the tortilla over the 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 crema.

Nutritional Information:
585.3 calories, 27.3 grams fat, 13.2 grams saturated fat, 12 grams fiber, 4.4 grams sugar, 47.2 grams protein