Pumpkin and black bean quesadillas with caramelized onions
Mexican cuisine

1 small Yellow onion 1 tablespoon Canola oil or olive oil 1 pinch Granulated sugar (optional) 8 7-inch Flour or whole wheat tortillas 1 cup Pumpkin puree 1/2 teaspoon Ground cumin 1 15-oz can Black beans 3 cups Monterey Jack cheese 1 tablespoon Butter 1 Avocado Fresh Cilantro
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