Pumpkin Black Bean Quesadillas

These quesadillas are actually vegetarian. If you know my meat (specifically STEAK) lovin' husband then you probably all just let out a collective gasp. Believe it or not-I usually cook a meatless meal once a week. I have discovered that if the meal is hearty and flavorful enough-it's perfectly all-right to pass on the meat and potatoes for a night. :) 

The only changes I made to this recipe was to not add too much jalapeno-I love, love spicy food. The more spice-the better! However, Brett isn't a huge fan and I tend to go overboard on the heat if I'm not careful.
Pumpkin Black Bean Quesadillas-found at Healthy Food For Living
Ingredients:

• 1 tsp canola oil
• 2 Tbsp finely chopped red onion
• 1 Tbsp minced jalapeno pepper
• 1 small garlic clove, minced
• 1/3 cup black beans, drained & rinsed
• 1/4 tsp ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup pure pumpkin puree, canned or homemade
• 1/2 tsp chipotle hot sauce, (such as Tobasco) or more to taste
• 1 Tbsp chopped fresh cilantro, optional
• 1 whole wheat tortilla (I like Trader Joe’s Handmade Whole Wheat Tortillas)
• 1/2 cup freshly grated 50% reduced fat jalapeno cheddar cheese (such as Cabot)

• 1/4 cup plain 2% Greek yogurt (Fage is my favorite)
• 1 Tbsp pure pumpkin puree, canned or homemade
• 1/2 tsp chipotle hot sauce, or more to taste

Directions:

1. Heat oil in a medium non-stick skillet set over medium heat.
2. 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.
3. Reduce heat to medium low. Add in the drained black beans, cumin, and salt & pepper to taste. Cook, stirring often, about 2 minutes. Add in the pumpkin puree, hot sauce, & cilantro (if using) and stir until warmed through, about 2 additional minutes. Transfer mixture to a bowl and wipe out skillet.
4. Sprinkle half of the cheese evenly over 1/2 of the tortilla. Spoon the pumpkin & black bean mixture evenly over the cheese. Top with remaining cheese and fold empty half of tortilla over filling like a book.
5. 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.
6. Meanwhile, prepare the chipotle pumpkin crema: in a small bowl, whisk together the yogurt, pumpkin puree, and hot sauce until smooth and well combined.
7. 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

Happy Thanksgiving everyone! As we all gather around tables of plenty-consider in the midst of your thanks, how the blessing of food might become an ingredient in ministering to someone else's heart and life. Know someone who's lonely? Invite them into your home for a meal and some much needed fellowship. Someone in financial need? How about a bag of groceries? A person (or two or three) needing help living a balanced life where healthy eating is concerned? Show them the freedom, health, and enjoyment God provides when we take care of our earthly bodies, fully confident in Him alone.  Know a new mom who needs some meal prep assistance? Why not take over some freezer meals-ready when the time is right? The possibilities are truly endless!
I've seen the hand of God touch people in each circumstance mentioned above.  This is about more than just food, you see. :)