I did it again. I opened a big can of pumpkin. Of course I didn't use it all--I never do unless I'm making pumpkin pie (does anyone ever use it all?). I made pumpkin pancakes, then pumpkin spice syrup, then pumpkin coffee cake (drool). And then I had about 1/3 cup of pumpkin puree left.... It's like it never ends! And I didn't want anymore sweet pumpkin foods. So I brainstormed. I remembered a couple of years ago when I was trying to lose baby weight that I made some sweet potatoes with black beans, green chiles, and lots of cumin. Well, pumpkin is pretty silimar to sweet potato flavor, so I decided to whip up some quesadillas. I didn't have black beans on hand, so I pulled out a can of small white beans instead. A little tillamook cheddar added in there, and it was just delicious! A great use for that leftover, less-than-a-cup pumpkin puree. Corn Tortillas (12 ish)
4 oz. Diced green chiles (I used canned hot chiles)
Cheddar or mexican blend shredded cheese
1/2 cup Pumpkin puree
1 can small white beans, drained & rinsed
1/2 tsp. ground cumin
1/2 tsp. garlic powder
Salt and Pepper to taste
Directions:
Mix spices, pumpkin, and green chiles together in a bowl.
Smear a thin layer of pumpkin mixture on tortilla, then place on pan. (do this before adding the other ingredients so that stuff doesn't fall out during the transfer)
Add a layer of beans and a layer of cheese onto the pumpkin, then put another tortilla on top.
Cook over medium-low heat, not too hot or the outside will burn before the inside gets gooey.
Slice and serve. Tastes great alone, but you could have some sour cream and guac to dip in if you like.
*If you have leftover cooked chicken in the fridge you need to use up, or you just want to make a meal out of this recipe that will satisfy a meat-eater, some shredded chicken would taste great in there as well. (In fact, I'm imagining pumpkin chile chicken enchiladas now.... )
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