Maple-Pumpkin Vegan QuesadillaBy Kathy PatalskyYou’ve just watched Coco and are in the mood fo

Maple-Pumpkin Vegan Quesadilla

By Kathy Patalsky

You’ve just watched Coco and are in the mood for some Mexican food … or at least what the whitewashed version of Mexican food is passed off for in the U.S.

So, you raid your fridge and find tortillas, your favorite vegan/Jain cheese and start it up.

Get into these yummy vegan quesadillas with a bit of sweet, savory and if you top it off with Jain hot sauce a lot of fire!

Ingredients

1 medium to large wrap or tortilla, any variety (If using small tortillas, use two.
1 tsp extra virgin olive oil
¼ cup or 1 slice vegan cheese, shredded
1 Tbsp hummus
1 Tbsp parsley, finely chopped
Pumpkin Butter (this may be used in the future)
1 cup pumpkin puree, unsweetened
1 Tbsp maple syrup
1 tsp vegan butter, melted or softened
pinch of salt
1/8 tsp pumpkin pie spice or cinnamon
pinch of fresh orange zest (optional)

Instructions

Add all the pumpkin butter ingredients to a blender. Blend from low to high until smooth and warmed a bit. Scoop into a side bowl.
Warm a skillet over high heat. Add olive oil to the skillet and swirl pan so oil evenly distributes.
Slather one half od the inside of the tortilla in pumpkin butter. Using a fork, smash the beans into the pumpkin. If using hummus, slather it on the other half of the inside of the tortilla. Sprinkle in the parsley and cheese. If using a slice of cheese, tear into small pieces.
Place the tortilla in the pan and allow the outside to bubble in the hot oil for 1-3 minutes,
until edges brown, but the tortilla is still soft enough to fold. Fold the tortilla over to close the quesadilla. Cover the pan with a lid for 1-2 minutes to help melt the cheese.
The tortilla should be browned and bubbly by now, and the insides warm and soft. Remove quesadila from pan. Slice into triangles and serve warm.

Yield: 1 serving

Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 05 mins.

Total time: 10 mins.