Black Bean and Pumpkin Seed Quesadillas
Yield: Makes 4 quesadillas
Ingredients
PreparationIngredients
- 1 cup cooked black beans Add to list
- 1/2 cup salsa fresca Add to list
- 1/2 cup toasted pumpkin seeds Add to list
- 2 tablespoons chopped cilantro Add to list
- 8 whole-wheat or corn tortillas (8 to 10 inches) Add to list
- Vegetable oil for brushing on the tortillas Add to list
- 6 to 8 ounces Monterey Jack or Mexican cheese such as Cotija, grated Add to list
- 1 cup roasted or grilled chicken meat (optional) Add to list
Preparation
In a bowl, combine the black beans, salsa, pumpkin seeds and cilantro.
To assemble and cook a quesadilla: brush a little of the vegetable oil on one side of two tortillas. Place one tortilla oiled-side down in a medium-heated, 10-inch or larger skillet. Spread 1/4 of the cheese on top of the tortilla and top with 1/4 of the black bean mixture. (Add a few slices of chicken meat if you like.) Place the other tortilla, oiled-side up, on top of all this.
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 goat cheese like chèvre to the grated Jack cheese
- Add fresh, chopped avocado
Recipe by , PCC Chef
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.
Comments
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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
October 10, 2011 at 11:10 AM — lynnevea
Pumpkin seeds
Does this recipe use whole pumpkin seeds, shell and all?
October 07, 2011 at 08:40 AM — Anonymous (not verified)