Monday Musings +Pumpkin, Black Bean, & Jalapeno Quesadillas with Pumpkin Chipotle Crema

1. I have a really fun – and scrumptious – recipe posted on The Back Burner blog today!

These black-and-orange quesadillas are by far the best I’ve ever made, (maybe even the best I’ve ever eaten), and I think you’ll love ‘em… even if you’re not typically a fan of pumpkin.

I hope you try them out =).

2. I finally caved in and bought a pair of Toms.

They are the only item in my wardrobe that is this shade of light pink, but I absolutely love them! They actually kind of remind me of ballet pointe shoes… so feminine.

The only caveat is that I’m hesitant to wear them outside – I bet they stain super easily.

3. Another recent purchase was this lighting kit for indoor photography. I’ve been struggling with the waning evening light, and it’s only going to get worse once Daylight Savings kicks in. This particular kit was recommended by Helene Dujardin in her book Plate to Pixel, so I didn’t hesitate to order it. I’ll let you know how it works out… actually, you’ll be able to see for yourself once I start using it for photos!

4. This is pretty cool =).

5. I’ll add another reminder onto tomorrow’s post, but here’s a first glimpse of my White Chocolate Peanut Butter Cups… one of the recipes I developed for Peanut Butter & Co. The recipe will be posted tomorrow on the PB & Co. blog.

If you like white chocolate, you are going to LOVE these!!

Ingredients

For the Quesadillas:

• 2 cups canned pumpkin puree
• 1 can (15 ounces) black beans, drained and rinsed
• 1 small red onion, finely diced
• 2 jalapeno peppers, seeded and minced
• 2 cups shredded Monterey Jack cheese
• 8 large flour tortillas
• Olive oil for brushing

For the Pumpkin Chipotle Crema:

• 1 cup sour cream
• 1/2 cup canned pumpkin puree
• 2 tablespoons adobo sauce (from canned chipotle peppers)
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Prepare the Pumpkin Chipotle Crema:

a. In a bowl, combine the sour cream, pumpkin puree, adobo sauce, ground cumin, salt, and pepper.

b. Whisk until all ingredients are well incorporated.

c. Taste and adjust the seasoning as needed. Set aside.

2. Prepare the Quesadilla Filling:

a. In a large mixing bowl, combine the pumpkin puree, black beans, diced red onion, and minced jalapeno peppers.

b. Mix until all the ingredients are evenly distributed.

c. Season the mixture with salt and pepper to taste.

3. Assemble the Quesadillas:

a. Lay out a tortilla on a clean, flat surface.

b. Spoon a generous amount of the pumpkin and black bean mixture onto one half of the tortilla.

c. Sprinkle shredded Monterey Jack cheese over the filling.

d. Fold the tortilla in half, creating a half-moon shape.

4. Cook the Quesadillas:

a. Heat a skillet or griddle over medium heat and brush it with a little olive oil.

b. Place the quesadillas on the hot surface and cook for about 2-3 minutes on each side, or until they are golden brown and the cheese is melted.

c. Remove the quesadillas from the skillet and repeat with the remaining ones.