Hi Friends! Time for another WIAW!
This past week I’ve been on a little baking kick. Well, sort of. Is it baking if you don’t have to use the oven? I wanted to stock up on portable snacks to have on hand when I’m at work or out and about running errands. I whipped up a batch of my homemade Brownie larabars.
Seriously hard to resist not eating the whole thing!
I also baked up some Peanut Butter Protein Balls.
Portable, popable balls. My inner 13 year old boy is dying right now. 😉
If you follow my blog, it’s no surprise to you that I love sweet potatoes, spinach and pumpkin. I think I eat all of those foods at least once or twice a week. Just take a look at My Meal Planning post from the past 2 weeks (here and here) or other WIAW posts. Seriously love!
While I’ve had Sweet Potato and Spinach Quesadilla’s hundreds of time at home and at one of my favorite burrito places, I never thought about subbing pumpkin for the sweet potato. Why not? Pumpkin is not only for sweets. It’s great as savory, too. So born was the Pumpkin Spinach Bean Quesadilla.
Pumpkin Spinach Bean Quesadilla
15 oz can Pumpkin
14 oz can black beans drained and rinsed
1 tsp cumin
1 garlic clove, minced
1/2 c red onion, chopped
large whole wheat tortillas
Shredded Monterey Jack Cheese
Fresh baby spinach
1. Combine pumpkin, black beans, cumin, garlic, and onions in a large bowl.
2. Spread pumpkin mixture over a tortilla.
3. Layer on spinach.
4. Sprinkle with cheese.
5. Fold tortilla over and press making a half moon shape.
6. Heat tortilla in lightly oiled skillet till toasted. Flip and repeat on other side.
It’s nothing fancy, super easy and very delicious! My kids ate it right up so I think this is a keeper. Of course, I still need my sweet pumpkin spice latte’s and pumpkin recovery smoothies too. It’s all about balancing the sweet AND the savory, right?
For more inspiration, head on over to Jenn for WIAW.
Oh! And a special HAPPY BIRTHDAY to my Mama today! Love you!