I made this delicious Vegan Pumpkin Quesadilla for lunch over the weekend with some leftover pumpkin I had in the fridge and I could not wait to share it with you!

I often make my Open-Faced Avo Beauty Sandwhich on gluten free brown rice tortillas and I was inspired by all my new pumpkin creations from last week, to try this new seasonal version out.

These flavors may not seem traditional when it comes to quesadillas but I love them! The warm savory texture of the pumpkin blends perfectly with the crunch of the peppers and onions topped with the melted vegan cheese (optional) makes this quesadilla super memorable!

Note: I do not think for a second that Daiya or other processed vegan cheeses are beauty foods. They certainly are not. They contain not great vegetable oils, which I typically avoid on a daily basis, as well as other non-beauty ingredients. BUT they are a great transition food, a treat sometimes if you are craving cheese or something of a similar texture, or just to have once in a while in your mix…it’s not the end of the world. My significant other loves cheese, and while he has given up dairy he loves when I make stuff with Daiya in it once or twice a month or so. Remember, Progress NOT perfection!

And remember this would be still be delicious without it, and you can certainly leave it out and just use the rest of the ingredients.

This can be a great snack for the kids when they get home from school or it pairs great with my Shiva’s Kale Salad to create a perfectly paired meal!

A quick close up before the recipe!

Enjoy!

Let me know how you liked it! And did you find anything else yummy to add in into your quesadilla to make a different variation?

Love,

Kimberly