Go Back
+ servings
Pumpkin, Apple and Caramelized Onion Quesadilla
Print Recipe
5 from 1 vote

Pumpkin, Apple and Caramelized Onion Vegan Quesadilla

A little creamy, a little crispy, a little sweet, a little smoky, and even a little spicy if desired, these vegan quesadillas are a little piece of fall heaven.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Appetizer, Entree
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Servings: 4
Calories: 161kcal

Ingredients

  • 2 onions (I used 1 sweet white onion and 1 red onion), sliced thin
  • 1/4 cup vegetable broth (plus more as needed)
  • 2 tbsp balsamic vinegar
  • 1 cup pure pumpkin puree
  • 2 tsp pure maple syrup
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp crushed dried rosemary
  • pinch of cayenne (optional for heat)
  • 1 apple (sliced thin)
  • 4 medium tortillas (gluten free, if desired)

Instructions

  • In a large skillet (I used non-stick) on the stove, heat 1/4 cup vegetable broth over medium heat.
  • Add the sliced onions and cook for about 30 minutes, stirring every 5 minutes or so, until dark and caramelized. You may need to add an additional 1-2 tbsp  of vegetable broth if the onions start to stick too much. As they cook down, try to keep them in one even layer. If it's ok if they overlap a little, but you don't want a too high of a mound of onions because then they will simply steam and not caramelize.
  • In the meantime while the onions are cooking, in a small bowl, stir together the pumpkin, maple syrup, chili powder, smoked paprika, rosemary and cayenne, if using. Set aside.
  • When the onions are caramelized, turn off the heat and add the balsamic vinegar. Stir to coat.
  • Take one tortilla and lay it flat. Spread 1/4th of the pumpkin mixture all over the whole thing. Place 1/4th of the onion mixture over one half of the pumpkin puree. Add the sliced apple on top of the onions. Fold the half of the tortilla that only has pumpkin on it over the other half and set aside. Continue with the remaining tortillas in the same way.
  • Heat a skillet over medium heat (I did a quick wipe with a paper towel of the one I used for my onions). Spray it with a little cooking spray, if necessary, and place the folded tortillas in the pan. Do not overcrowd the pan. I only fit two at a time. Cook for a few minutes on each side until brown and crisp. Repeat with any remaining tortillas.
  • Serve warm.

Nutrition

Calories: 161kcal | Carbohydrates: 36g | Protein: 3g | Sodium: 154mg | Potassium: 254mg | Fiber: 6g | Sugar: 18g | Vitamin A: 7700IU | Vitamin C: 13.2mg | Calcium: 80mg | Iron: 1.6mg