Leftover Turkey, Black Bean, Pumpkin Seed and Cheese Quesadillas | PCC Natural Markets

Leftover Turkey, Black Bean, Pumpkin Seed and Cheese Quesadillas

Yield: 4 quesadillas

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These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Here is the quintessential “go-to” recipe for leftovers. Sizzling, melty and filled with all the good stuff. Everyone in your family will love this one!



In a bowl, combine the turkey, black beans, pumpkin seeds, cilantro and green onion.

Brush a little vegetable oil on one side of 2 tortillas. Place 1 tortilla, oiled-side down in a 10-inch or larger skillet over medium heat. Spread 1/4 of the cheese on top of the tortilla and top with 1/4 of the turkey and black bean mixture. 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 golden brown and the filling is hot and bubbly. Repeat process 3 more times with remaining tortillas and filling.

To serve, cut each quesadilla into 8 wedges and serve with fresh lime wedges and Cranberry Salsa.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired November 24, 2010.

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.

More about: black beans, holidays, pumpkin seeds, turkey


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