Home » Dinner » Pumpkin and Spinach Quesadilla

Pumpkin and Spinach Quesadilla

I know I’m unique in that I will pretty much eat pumpkin in anything but don’t knock it till you try it. Expand your palette and try new things! This recipe is a powerhouse with spinach (Vitamin A & C, Iron) and pumpkin (Vitamin A, B-6 & C, Iron, Potassium) get your vitamins! I hope you enjoy it!

Pumpkin Quesadilla

Serves 2
4 wheat tortillas
2 bags baby spinach, sautee to a wilt and seasoned with red pepper and cinnamon
1/2 cup pumpkin puree or cooked cubed pumpkin seasoned with red pepper flakes, black pepper
1/2 cup black beans seasoned with pepper and salt
1/4 cup  Daiya Shreds Pepper Jack(Vegan) or shredded Pepper Jack cheese
1 jalapeno, diced
Toppings: greek yogurt, salsa, guacamole, diced jalapenos, corn salsa (Trader Joe’s my fav)


  1. Preheat oven to 350 degrees
  2. Sautee spinach in 1 tbsp water on medium heat until wilted. Season with ground red pepper and cinnamon (1 tsp each). Drain excess liquid off or absorb with paper towel.
  3. Place one tortilla on a baking sheet or stone and spread pumpkin evenly. Add spinach then cheese,  diced jalapenos and black beans. Place second tortilla on top and press down lightly.
  4. Cook in oven for 7 minutes then flip and cook additional 7 minutes.

Pac Man, LOL



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