Jack 'O Lantern Quesadillas with Chipotle-Maple Pumpkin and Black Beans

Drain black beans in a colander and rinse in cold running water in a colander. Let drain while you prep pumpkin.

In a small bowl, mix pumpkin, chili, maple syrup, salt and pepper until combined and seasoned to taste.

Crumble (or grate if using other cheese) the queso fresco.

Preheat one or two griddles or non-stick fry pans over medium heat with a couple tablespoons of oil each, just enough to coat the bottom of the pan.

To assemble quesadillas, spread 2 1/2 T. of pumpkin mixture on one tortilla. Top that with 2-3 tablespoons of black beans. Sprinkle evenly with two oz of the cheese (about 1/4 cup). Top with second tortilla and place on hot griddle. Cook over medium heat until side is golden brown and flip to other side. When second side is golden and cheese is melted, remove from heat. Repeat to make remaining quesadillas.

Optional: While second batch is cooling, using a sharp pairing knife, cut a jack-o-lantern-like eyes and mouth from the quesadilla and serve.