Ingredients
1/2 small pumpkin, peeled and sliced into 1/4-inch thick, 2-inch pieces
2 poblano peppers, thinly sliced
1 red onion, thinly sliced
1 cup black beans
8 oz El Viajero Queso Oaxaca, grated
4 oz shredded El Viajero Queso Quesadilla
4 large flour tortillas
4 tablespoons butter
Oil, salt, and pepper, to taste
Directions
Preheat oven to 400°F. Toss pumpkin slices in oil, salt, and pepper; roast until just tender
While pumpkin roasts, sauté poblano and onion in a skillet over medium heat until softened and lightly browned. Add black beans, stir to combine, and set aside
Wipe out skillet, add a tablespoon of butter, and melt over medium-low heat
Add a tortilla to the skillet, layer El Viajero Queso Oaxaca and Queso Quesadilla, roasted pumpkin, and the pepper/onion/bean mixture over one half, then more cheese on top
Fold tortilla over, cook until golden and crispy, flipping once, until cheese is fully melted
Repeat with remaining tortillas. Slice and serve
