Hey friends! If you’re looking for a delightful, meatless meal to kick off your week, you’re in for a treat with these Sheet Pan Pumpkin Quesadillas. They’re super easy to whip up and pack a flavorful punch that everyone will love. Plus, they’re a fantastic way to sneak in some veggies!
Ingredients:
- 1 can of pumpkin puree
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheese (cheddar or your favorite)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large tortillas
- Olive oil for brushing
- Optional toppings: avocado, salsa, sour cream
Instructions:
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the pumpkin puree, black beans, cheese, cumin, chili powder, salt, and pepper until well combined.
- Place two tortillas on a sheet pan. Spread half of the pumpkin mixture on each tortilla, then top with the remaining tortillas.
- Brush the tops of the quesadillas with olive oil.
- Bake for 15-20 minutes until golden brown and crispy. Slice them up and serve with your favorite toppings.
These quesadillas are not just delicious but also a great way to incorporate seasonal ingredients into your meals. And if you’re interested in more resources about pregnancy and home insemination, check out this free sperm donor matching group or visit Make a Mom for at-home insemination options. They even have a guide on how it works if you’re curious!
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So, gather your ingredients and get ready for a cozy Meatless Monday with these scrumptious pumpkin quesadillas! They’re sure to become a regular in your meal rotation.
Summary:
Enjoy a delicious Meatless Monday with easy Sheet Pan Pumpkin Quesadillas. Packed with flavor and nutrients, this dish is perfect for a cozy dinner. Plus, discover resources for home insemination and pregnancy complications.