### TranslatedIngredients: 1 cup Kaddu (Parangikai/ Pumpkin) - cubed,1 1/2 cup Spinach Leaves (Palak) - washed,4 Whole Wheat Flour Tortilla,1/2 tablespoon Extra Virgin Olive Oil,1/4 teaspoon Black pepper powder,1/4 teaspoon Paprika powder,1/2 cup Mozzarella cheese - shredded,1/2 teaspoon Salt ### PrepTimeInMins: 5 ### CookTimeInMins: 30 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Mexican ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin with the Pumpkin and Spinach Quesadillas,In a medium pot, add water and bring it to boil over high flame. Once the water starts boiling, add cubed pumpkin, salt and paprika powderCook with lid covered until the pumpkin pieces become soft. When you gently press them with the back of your ladle, it should get mashed.Once the pumpkin becomes tender, drain the excess water and allow it to cool. Gently mash the cooked pumpkin with a ladle. Alternatively, you can grind them in a blender into a smooth puree.In a nonstick pan, heat oil over medium flame. Once the oil is hot, add washed spinach leaves and cook until the leaves become wilted. Season it with the remaining salt and pepper.The water in the spinach should be completely absorbed. Once the spinach is cooked, switch off the flame.Let’s stuff the tortillas with pumpkin and spinach mixture. Take a tortilla. Spread pumpkin paste over the tortilla. Arrange spinach on top of the puree.Top up with the shredded cheese. Cover the filling with another tortilla.Meantime, heat a tawa over medium flame. Once the tawa is hot, gently slide in the filled tortillas into it.Cook until the bottom layer turns light brownish. Flip on the other side and cook until it becomes brownish.Once done, remove the quesadillas from the flame and divide them into equal pieces.Serve Pumpkin Spinach cheese quesadillas with Spicy Mexican Salsa Verde Recipe  or Homemade Guacamole Recipe for breakfast or dinner.
