from Cake, Batter and Bowl (THANKS Kerstin!!)
1 package Trader Joe’s Habarnero Lime Flour Bright Orange Tortillas
1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 15-ounce can pure pumpkin
1 15-ounce can black beans, drained and rinsed
2 cooked boneless chicken breasts (I poached mine), shredded
Juice of one lime
1 teaspoon adobo sauce from a can of chipotle peppers (or to taste)
1 teaspoon salt
2 cups shredded cheddar cheese
Use a pumpkin shaped cookie cutter to cut tortillas into small pumpkin shapes (I got 3 pumpkins per tortilla). Carve faces into half the pumpkins.
Heat olive oil over medium high heat in a large nonstick skillet. Add onion and sauté for 5 to 7 minutes or until tender; add garlic and cook one additional minute. Add pumpkin, black beans, shredded chicken, lime juice, adobo sauce, and salt to the pan and stir until smooth and heated through.
Preheat broiler. Place non-carved pumpkin shaped tortillas on a large greased cookie sheet. Spread filling evenly on top of the pumpkins, and top evenly with cheese. Place carved pumpkin tortillas on top and broil for 2 to 5 minutes or until cheese is melted and quesadillas are heated through. Makes 5 servings (of 3 pumpkin quesadillas each).
Nutrition: 667 calories, 24.7g fat, 6.7, 10.7g fiber, 46.4g protein per serving
Cost: $1.87 per serving
Cake, Batter, and Bowl features original recipes for quick, healthy, and inexpensive weeknight meals and indulgent weekend treats. Enjoy!