I first made these quesadillas a few months ago and realized that they would be perfect for Halloween. Besides being orange and black, these quesadillas are really fast to make which is perfect for a night when you’re trying to cook, trick-or-treat, and get kids to bed at a reasonable hour.

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I first made these quesadillas a few months ago and realized that they would be perfect for Halloween. Besides being orange and black, these quesadillas are really fast to make which is perfect for a night when you’re trying to cook, trick-or-treat, and get kids to bed at a reasonable hour.

I’m going to give you two recipes for this meal. The first is the super-easy version; you can get these quesadillas on the table in less than ten minutes. The second is the easy version; it is pictured above and was on the table in about thirty minutes.

Super Easy Halloween Quesadillas

(Yield: 4 quesadillas)

1 can pureed pumpkin
fajita seasoning (I use McCormicks)
1 can black beans, drained
grated cheese (soy, milk, or rice)
8 corn tortillas

Heat a large skillet over medium heat. Place a corn tortilla on the skillet. Sprinkle a little grated cheese on the tortilla. Spread a spoonful or two of pureed pumpkin on the tortilla. Shake on a bit of fajita seasoning. Add a couple of spoonfuls of black beans. Sprinkle on a bit more cheese and top with another tortilla. Flip the tortilla and allow it to cook for a minute on the other side. Remove the finished quesadilla and repeat with the remaining ingredients until you’ve used them up =)

Easy Halloween Quesadillas

(Yield: 4 quesadillas)

1/2 medium yellow onion, diced
1 Tbsp. canola oil
2 c. butternut squash, diced (about half of a butternut squash)
fajita seasoning (I use McCormicks)

1 can black beans, drained
1/2 tsp. garlic powder
1/2 tsp. cumin
1 Tbsp. tomato paste

grated cheese (soy, milk, or rice)
8 corn tortillas

1. Dice the onion and butternut squash. If you need some tips, click here for the onion and here for the squash.

2. Put the squash into a bowl and fill with water. Cook in the microwave until tender (It took our microwave 10 minutes, but it’s ancient.)

3. Add 1 Tbsp. of oil to a skillet and place over medium heat. Add the onions and saute while everything else is cooking.

4. Drain the beans and thrown them into a pot over low heat. Add the garlic powder, cumin and tomato paste and stir until well combined. (You can add a bit of water if needed).

5. Once the squash are tender, drain them and add into the skillet with onions. Season the veggie mixture with fajita seasoning – I didn’t measure so just taste as you go. As you stir the veggies, try to smash up the squash a little bit. You want to end up with mashed squash that still has some chunks in it.

6. Heat a large skillet over medium heat. Place a corn tortilla on the skillet. Sprinkle a little grated cheese on the tortilla. Spread a spoonful or two of the mashed squash and onion on the tortilla. Add a couple of spoonfuls of black beans. Sprinkle on a bit more cheese and top with another tortilla. Flip the tortilla and allow it to cook for a minute on the other side. Remove the finished quesadilla and repeat with the remaining ingredients until you’ve used them up =)

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