Vegetarian Pumpkin Quesadillas
September 15, 2016
Look no further for a meatless meal that will delight during the fall season? Change up your classic quesadilla pumpkin style.
Prep 10 min
Cook 10 min
Ready in 20 min
2 cups canned pure pumpkin puree
1 teaspoon ground cumin
8 8 inches’ flour tortillas
4 ounces goat cheese, crumbled
1/2 cup chopped walnuts, toasted
1/4 cup vegetable oil
DirectionsIn bowl, stir the pumpkin puree and cumin together; season. Spread generously over 4 tortillas. Sprinkle with goat cheese and walnuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over medium-low. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges and serve.
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