Black Bean and Pumpkin Seed Quesadillas

Yield: Makes 4 quesadillas

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

The premise of the dish starts with traditional black beans and pumpkin seeds tucked between two crisp tortillas, but we have sparked that up considerably.

Ingredients

Preparation

In a bowl, combine the black beans, salsa, pumpkin seeds and cilantro.

Preheat a 10-inch or larger skillet on medium heat. Once it's fully preheated, spread softened butter or vegetable oil on one side of two tortillas. Place one tortilla butter-side down in the hot skillet. Spread one quarter of the grated cheese on top of tortilla and top with one quarter of the black bean mixture. Place the other tortilla, butter side up, on top.

Cook until the bottom tortilla is nice and golden brown. Using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and filling.

To serve, cut each quesadilla into 8 wedges and serve with fresh lime wedges or a dollop of sour cream.

Options:

  • Use green salsa (salsa verde) instead of tomato-based salsa fresca
  • Add fresh, chopped avocado

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: black beans, cheese, pumpkin seeds, salsa

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Pumpkin seeds

Does this recipe use whole pumpkin seeds, shell and all?

pumpkin seeds in recipes

Pumpkin seeds have been a mainstay in recipes for certain cultures for ages, and have in more recent history become an extraordinarily popular addition to many, many dishes. In addition to tasting delicious and being packed with nutrients they offer an excellent alternative to those with nut allergies.

The great majority of recipes you find on this site, (and in most cases universally )specifying pumpkin seeds, are referring to seeds without their shells. These are conveniently available in our bulk section at PCC. You can also find them roasted and seasoned. They make an awesome healthy snack, and greatly simplify their use in a myriad of recipes.

Have a great day!
Lynne Vea

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