Vegan Mexican Recipes: Cheesy Pumpkin Black Bean Quesadillas

November 17, 2015
Are you pumpkin-ed out yet? Of course, the right answer is--no way! :) There are so many ways to use that can of pumpkin puree in your pantry. You can make a classic pumpkin pie, chocolate chip pumpkin muffins, a pumpkin spice smoothie, etc etc etc... But why not use it in a quesadilla? It may sound weird at first but you'll be hooked on these when you give these pumpkin black bean quesadillas with jalapeño lime cream a try! I made them for my roommates a couple of days ago and they absolutely loved them. (They're my taste testers for these recipes :P) The words that they used for this recipe: AMAZING, cheez-ilicious, and refreshing! The jalapeño lime cream gives a perfect tart and spicy kick when you bite into the mildly sweet and cheesy quesadilla. So put down whatever you're doing and give this recipe a go! You won't be disappointed. :) *Use one jalapeño if you don't want the cream to be too spicy *I made homemade corn tortillas but you can use store-bought corn or flour tortillas.
Vegan Cheesy Pumpkin Black Bean Quesadilla with Roasted Jalapeno Cream

Vegan Mexican Recipes: Cheesy Pumpkin Black Bean Quesadillas

Recipe Type: Appetizers
utensils YIELDS 15 5 inch quesadillas
herb graphic for recipe card
  • 15 5 inch corn or flour tortillas
  • 1 15 oz can black beans, drained and rinsed
  • 3/4 cup canned 100 % pumpkin puree
  • 1/2 - 1 cup vegan cheese, shredded
  • 1/2 cup yellow corn
  • 1/4 cup cilantro, chopped
  • 1 tsp chili powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 cup tahini
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1/4 tsp sea salt
  • juice from half a lime
  • juice from half a lemon
  • 1/2 avocado
  • 2 jalapeños
  • 3 garlic cloves
  • 1/4 cup cilantro
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For the "cream": 1. At 350 degrees F, roast the two jalapeños and three garlic cloves for 15 minutes. 2. Combine the rest of the ingredients (avocado, lime juice, lemon juice, 1/4 tsp sea salt, ground cumin, olive oil) in a food processor. 3. When the jalapeños and garlic are finished, peel off the skin of both (also deseeding the jalapeños) and add it into the food processor. 4. Process on medium for about 4 minutes. At the 2 minute mark, mix with spatula to get the sides. 5. Transfer to a tupperware or small bowl with cover and place in fridge to cool. For the quesadillas: 1. In a large bowl, combine the black beans, pumpkin, vegan cheese, yellow corn, and chopped cilantro together. Then add the spices (red pepper flakes and chili) and mix well. 2. Place a large pan over medium heat on stove. 3. Start making the quesadillas by putting about two tablespoons of filling on half of the tortilla. Then fold over and press softly but firmly to secure the quesadilla. Once the quesadillas are finished, cook 3 at a time over medium heat. About 3 minutes on each side.
Also by Jessie: Kale Quinoa Salad with Pomegranate
Mushroom and Spinach Dumplings
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___ Photo: Jessie Brown

Jess is health nut and food adventurer who follows a plant-based lifestyle for the past 2 years. It's her passion and dream to one day help as many individuals live a healthy active lifestyle with balance and wellness. She hopes that these delicious raw vegan/vegan recipes will help open up new possibilities to create and cook guilt free goodness. Follow Jess on Instagram @plantbasedbrownie. Also, please check out and subscribe to her YouTube channel for delicious raw vegan recipes and vegan related videos @plantbasedbrownie. "The soul is the same in all living creatures although the body of each is different" ~ Hippocrates


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