with Roasted Tomatillo Salsa

Preparation time: 20 minutes

Cook time: 30 minutes

Serves 4

See below for written instructions.

When fall was waning, I couldn’t bear to toss that porch pumpkin. So I cut it up, scooped out the seeds and baked it like you would squash. After scooping out the flesh, we’ve had a ton of fun creating delicious food like fudgey, vegan brownies and pumpkin spice protein bars.

These quesadillas are fast and nutritious. Protein from cheese and black beans satisfy hungry tummies while high fibre corn tortillas keep everyone full. With that surprise ingredient of pumpkin (you can also use sweet potato or squash), we amp up the nutritional value even more.

What truly sets this version of quesadillas apart is the roasted tomatillo salsa. You may have experience with these vegetables (fruits????) but I’m newer to them. I grew them in my garden on the suggestion of a friend and they were super easy and prolific. I’ve also seen them in grocery stores. Look for a papery skin covering what looks like a green tomato. The flavour is bright and citrusy. They can be eaten raw but we roast them to enhance the flavour in this version.

Variations:

You can use different kinds of melting cheese including havarti, pepper jack or mozzarella.

Add shredded cooked chicken instead of beans if desired.

I used corn tortillas but you can use standard flour tortillas.

Learn more about cooking your own beans from dried at home.