These cozy, golden quesadillas are filled with creamy pumpkin, local cheddar, and a hint of spice for the perfect fall twist on a classic. They’re simple, satisfying, and delicious as a quick appetizer, lunch, or vegetarian Thanksgiving side, made with ingredients from our partner farms.
INGREDIENTS
¾ cup Yaya’s Kitchen Long Pie pumpkin purée
1 can Headwater black beans, drained
1¼ cups grated Grafton cheddar
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
1–2 teaspoons minced jalapeño, depending on desired heat
½ tablespoon chopped scallion
2 teaspoons olive oil
2 Old Souls flour tortillas
¼ cup Side Hill Farm cultured sour cream
1 tablespoon freshly squeezed lime juice
½ teaspoon Kitchen Garden Farm smoked paprika
Fresh cilantro and jalapeño slices, for serving
INSTRUCTIONS
In a medium bowl, combine the pumpkin purée, black beans, cheddar, cumin, coriander, chili powder, salt, jalapeño, and scallion. Mix until fully combined.
Heat 1 teaspoon of olive oil in a large skillet over medium heat.
Add half of the pumpkin mixture to one side of a tortilla and fold it over to form a half-moon shape.
Place in the skillet, cover with a lid, and cook for about 2 minutes per side, until browned and the cheese has melted.
Repeat with remaining oil, tortilla, and filling.
In a small bowl, whisk together sour cream, lime juice, and smoked paprika to make the smoky lime crema. Thin with a small spoonful of water if desired.
SERVING & NOTES
Slice each quesadilla into thirds and serve warm, topped with smoky lime crema, fresh cilantro, and jalapeño slices. The sweet pumpkin and sharp cheddar make a surprisingly delicious pair! Festive, and full of Vermont flavor.
