Maple-Pumpkin Vegan Quesadilla
These cheese, savory-sweet pumpkin quesadillas are what fall and winter recipe dreams are made of.
Servings: 1 servings
Ingredients
- 1 medium to large wrap or tortilla, any variety (If using small tortillas, use two.
- 1 teaspoon extra virgin olive oil
- ¼ cup or 1 slice vegan cheese, shredded (a variety that melts - see my guide here)
- ¼ cup cooked white beans - or 1 tablespoon hummus
- 1 tablespoon parsley, finely chopped (optional)
- Pumpkin Butter - you will have leftovers:
- 1 cup pumpkin puree, unsweetened
- 1 tablespoon maple syrup
- 1 teaspoon vegan butter, melted or softened
- pinch of salt
- ⅛ teaspoon pumpkin pie spice or cinnamon
- pinch of fresh orange zest (optional)
Instructions
- Add all the pumpkin butter ingredients to a blender. Blend from low to high until smooth and warmed a bit. Scoop into a side bowl.
- Warm a skillet over high heat. Add olive oil to the skillet and swirl pan so oil evenly distributes.
- Slather one half od the inside of the tortilla in pumpkin butter. Using a fork, smash the beans into the pumpkin. If using hummus, slather it on the other half of the inside of the tortilla. Sprinkle in the parsley and cheese. If using a slice of cheese, tear into small pieces.
- Place the tortilla in the pan and allow the outside to bubble in the hot oil for 1-3 minutes,until edges brown, but the tortilla is still soft enough to fold. Fold the tortilla over to close the quesadilla. Cover the pan with a lid for 1-2 minutes to help melt the cheese.
- The tortilla should be browned and bubbly by now, and the insides warm and soft. Remove quesadila from pan. Slice into triangles and serve warm.