Pumpkin Cheese Quesadilla
Recipe Overview
Overview
This Pumpkin Cheese Quesadilla is a delightful twist on a classic dish, showcasing the rich flavors of seasonal pumpkin. The recipe begins with a simple yet flavorful refried bean base made from kidney beans, which are mashed and seasoned to perfection. The addition of tamari adds a unique umami flavor, making it a fusion dish that stands out.
The guacamole is another highlight, made with ripe avocados and fresh cherry tomatoes, bringing a vibrant color and freshness to the quesadilla. The use of a butter knife to cut the avocado is a clever tip to avoid injuries, showcasing the thoughtful approach of the creators. The creamy pumpkin cheese is the star of the show, blending pumpkin puree with nutritional yeast and spices to create a cheesy texture without dairy.
Assembling the quesadilla is straightforward: layer the pumpkin cheese, refried beans, and guacamole on a tortilla, then fold and cook until golden brown. This dish is not only easy to prepare but also a fun family meal that encourages creativity in the kitchen. Whether you’re using corn or wheat tortillas, the result is a deliciously satisfying meal that celebrates the flavors of fall. Perfect for a quick dinner or a cozy gathering, this recipe is sure to impress anyone who tries it.
Recipe Details
Steps & Tips
Heat a pan on high heat.
Add one tin of kidney beans to the pan.
Add a pinch of salt to the beans.
Add one tablespoon of tamari or soy sauce.
Use a potato masher to mash the beans.
Add a little bit of water to the mashed beans.
Tip: Use a butter knife to cut an avocado to avoid injuries.
Tip: Get every bit of avocado by scraping the skin.
Chop one ripe avocado in half using a butter knife.
Add a generous pinch of salt and juice from one lime to the avocado.
Add half a teaspoon of ground cumin.
Tip: You can add finely diced garlic and onion for extra flavor in guacamole.
Mash the avocado mixture to desired texture.
Get a block of seasoned smoked tofu.
Add 150g of pumpkin puree to a blender.
Add 5 tablespoons of oil to the blender.
Add a generous pinch of salt to the blender.
Add 2 tablespoons of nutritional yeast.
Add one tablespoon of lemon juice.
Add a little bit of oat milk to the blender.
Blend the mixture until smooth.
Heat a pan on high heat for the tortillas.
Layer pumpkin cheese, beans, and guacamole on one half of the tortilla.
Tip: Spice up the quesadilla with a bit of chili if desired.
Tip: Use a silicone spatula to scoop and fold the quesadilla.
Fold the tortilla over to close the quesadilla.
Serve the quesadilla once cooked.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pumpkin puree adds a creamy texture and seasonal flavor to the quesadilla.
- •Nutritional yeast is a great dairy-free alternative that provides a cheesy flavor.
- •Using a butter knife to cut avocados can prevent injuries often caused by sharp knives.
- •Refried beans can be made easily by mashing cooked beans with spices and a bit of water.
- •This recipe is versatile; you can substitute pumpkin with other starchy vegetables like butternut squash.
