Pumpkin, Apple & Caramelized Onion Vegan Quesadilla

Ingredients

• Onions

  Raw

  2 medium or 220g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

• Balsamic vinegar

  2 tbsp or 32g

• Pumpkin

  Canned, without salt

  1 cup or 245g

• Maple syrups

  2 tsp or 13g

• Chili powder

  Spices

  ½ tsp or 1g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Rosemary

  Spices, dried

  ¼ tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Apples

  With skin

  1 medium or 182g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

Directions

1. Heat ¼ cup vegetable broth in a large skillet over medium heat. Thinly slice onions and add to the pan. Cook for about 30 minutes, stirring every 5 minutes, until dark and caramelized. Add 1-2 tablespoons more broth if needed to prevent sticking. Ensure the onions are in an even layer to promote caramelization.
2. While the onions cook, combine the pumpkin, maple syrup, chili powder, paprika, rosemary, and cayenne in a small bowl. Set aside. Slice the apple into thin slices.
3. Once caramelized, add the balsamic vinegar to the onions and stir to coat.
4. Lay a tortilla flat and spread a quarter of the pumpkin mixture over it. Top one half with a quarter of the onion mixture, followed by a quarter of the sliced apples. Fold the tortilla in half and set aside. Repeat with the remaining tortillas.
5. Heat a skillet over medium heat and lightly spray with cooking spray if needed. Cook the quesadillas for a few minutes on each side, until browned and crisp. Do not overcrowd the pan. Serve warm.

Similar Foods

• Vegan Date "Caramel" & Apples
• Vegan Cinnamon Date "Caramel" & Apples
• Pumpkin Ravioli
• Sausage and Apple Stuffed Acorn Squash