Southwest Pumpkin Risotto Quesadillas
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
These Southwest Pumpkin Risotto Quesadillas are made from leftovers making them super quick and easy. It doesn't get much easier than this!
Course: Entree
Cuisine: dairy free, egg free, oil free, refined sugar free, soy free, vegan
Keyword: easy dinner ideas with leftovers, leftover food recipes, vegan quesadillas
Servings: 4
Calories: 46 kcal
Author: Jenn Sebestyen
  1. Re-heat the pumpkin risotto (if using leftovers) in the microwave or on the stovetop until warm. This should only take a few minutes.
  2. Lightly spray a medium pan with cooking spray or drizzle a tbsp of olive oil. Heat the pan over medium-high heat.
  3. 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.
  4. 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.
  5. Repeat with remaining tortillas (I fit 2-3 in my pan at a time).
  6. Cut each quesadilla in half and serve with the halved grape tomatoes and a drizzle of Cumin Ranch Dressing.
Recipe Notes

~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.



Nutrition Facts
Southwest Pumpkin Risotto Quesadillas
Amount Per Serving
Calories 46 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 129mg6%
Potassium 77mg2%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 800IU16%
Vitamin C 18.2mg22%
Calcium 10mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.