Pumpkin and Black Bean Quesadillas for Fall

Registered dietitian and food writer Laura McLively is offering a seasonal take on a classic comfort food with a pumpkin and black bean quesadilla recipe designed for home cooks seeking a quick, hearty meal as temperatures fall. The recipe, which yields four servings, blends canned pumpkin purée with black beans, aromatics and warming spices, then crisps the assembled tortillas in a skillet until the cheese melts.

McLively’s method begins by sautéing minced onion and bell pepper in olive oil over medium heat until soft and lightly browned, about 10 minutes. Garlic, ground cumin, chili powder and dried oregano are stirred in and cooked for about one minute. Canned black beans and pumpkin purée are added and combined, with some beans mashed for texture; the mixture is seasoned with salt and pepper and cooked until heated through. The filling is spread over half of each flour tortilla, topped with shredded Monterey Jack or cheddar, folded and browned in a lightly oiled skillet for a golden, melty exterior.

The recipe emphasizes pantry-friendly ingredients and straightforward technique, making it suitable as a weeknight dinner or a filling lunch. McLively notes the preparation is...