1 kg piece pumpkin, peeled & diced
1 cup brown rice, cooked
½ small red onion, finely diced
½ teaspoon cumin
½ teaspoon smoked paprika
1 x 400 g tin borlotti (or kidney) beans, rinsed & drained
2 tomatoes, diced
1 cup fresh spinach
1 x 400 g tin black beans, drained and rinsed
1 chilli, finely diced (optional)
6-8 whole-wheat pita rounds
Salt to taste
Preheat oven to 200º C. Line a baking tray with baking paper. Lay the diced pumpkin out on the tray and place in the oven for 15-20 minutes or until the pumpkin is soft.
Bring a large pan to a medium heat and add the onions. Sauté until they begin to caramelise, then deglaze the pan with a splash of water.
Add the cumin & paprika and continue to cook, deglazing as needed, until the onions are soft. Add the chilli, if using, and cook for another 1-2 minutes
Remove the pumpkin from oven. Add the borlotti beans, rice and the spinach to the mixture and stir until the spinach has wilted. Add the pumpkin, then mash the whole lot.
Turn off the heat and stir through the black beans then season to taste, tasting and adjusting until it’s just right.
Cover a pita round with a layer of the mixture, then place another pita round on top. Carefully lay the quesadilla on a sandwich press and cook for about 3 minutes, or until the pita is golden brown and crispy. (You can also use a dry frying pan for this step, flipping and cooking the other side after about 3 mintues)
Cut into desired numbers and serve. Delicious with guacamole or chilli salsa.