These Southwest Pumpkin Risotto Quesadillas are made from leftovers making them super quick and easy. It doesn’t get much easier than this!
Leftovers are the BEST! That’s a strong statement, I know, and one that many people would disagree with. I have a few reasons why I love leftovers so much and several go-to dishes for my leftovers. I will tell you all about these below, but first let me introduce you to these fabulous Southwest Pumpkin Risotto Quesadillas…made from LEFTOVERS!
Reason #1 to love leftovers – Less waste! It saves money!
Reason #2 – Meals are quicker and easier using already prepared foods.
Reason #3 – Redemtion! If it turned out not-so-great the first time, you have a second chance to repurpose the food into something else entirely.
Lucky for me this Pumpkin Risotto turned out amazing the first time and I would have been happy eating the leftovers as is. But, I like to change things up a bit for the kids. Kids can be finicky and part of the trick to getting them to eat something is to make it fun to eat. All three of my kids loved the risotto on day one, but getting to eat it the second day with their hands was even better. The only extra ingredients I used were tortillas and cherry tomatoes. You could even leave off the tomatoes, but I liked them for a little extra freshness. As luck would have it, I also had leftover Creamy Cumin Ranch Dressing in the fridge, so I drizzled the quesadillas with that. DELICIOUS!
I would love to tell you that you MUST go make this Southwest Pumpkin Risotto in order to have delicious quesadillas like this, but that’s just not the case at all. Quesadillas and enchiladas are two of my favorite go-to meals for leftovers. You could really stuff just about anything into a tortilla and it will be yummy. Any kind of leftover grains, beans or veggies would work. Add some avocado or fresh tomato to liven it up a bit if you wish. If your mixture needs a sauce, check out your fridge and see what you’ve got. These quesadillas would have been just as good dipped into bbq sauce, guacamole, hummus or even plain salsa.
My other go to dishes for leftovers are:
Soup – throw everything into a pot with some veggie stock and spices – voila!
Pasta – leftovers veggies, grains and beans all work as additions to red sauce, make a pesto out of leftover veggies and nuts or seeds…or stuff large pasta shells with whatever you’ve got.
Stirfrys, Salads, etc. – anything goes!
I made enchiladas the other night from leftover dry lentils, taco seasoned black beans and thick sweet potato almond soup. Does that sound like an odd combo? Probably, but it was delicious!! I combined the lentils, beans and enough soup to make everything creamy…rolled it into tortillas and baked it in the oven with a quick homemade enchilada sauce made from canned tomatoes and some spices. It took me all of about 10 minutes to prepare and the rest of the cooking time was hands off. The kids ate it all up! (By the way, that Sweet Potato Almond Soup will be on the blog soon, so stay tuned!!)
Southwest Pumpkin Risotto Quesadillas
I hope you enjoy these Risotto Quesadillas as much as we do. If you try them, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 2 cups Southwest Pumpkin Risotto (I used leftovers from the night before)
- 6 medium tortillas (gluten free if you wish)
- Handful of assorted grape or cherry tomatoes (halved)
- Creamy Cumin Ranch Dressing for drizzling or dipping
- Re-heat the pumpkin risotto (if using leftovers) in the microwave or on the stovetop until warm. This should only take a few minutes.
- Lightly spray a medium pan with cooking spray or drizzle a tbsp of olive oil. Heat the pan over medium-high heat.
- Spoon about 1/3 of the risotto onto one side of a tortilla. Fold over the other side onto the risotto and press down so it holds shut.
- Place the tortilla in the pan and cook a few minutes until lightly browned and crispy on one side. Flip the tortilla over and cook another couple of minutes until the second side is also browned and crispy. The second side usually takes less time. Keep a close eye on them to make sure you don't burn them.
- Repeat with remaining tortillas (I fit 2-3 in my pan at a time).
- Cut each quesadilla in half and serve with the halved grape tomatoes and a drizzle of Cumin Ranch Dressing.
~Nutrition facts calculated for Risotto only. Nutrient info will vary for the tortillas based on which brand you use. Toppings not included either as they will vary as well.
More Delicious Easy Weeknight Meals:
*This post is featured on Meat Free Mondays by Tinned Tomatoes.