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–+ servings

Kimberly Snyder
Print Recipe
Servings 1 serving

Ingredients
  

  • 1/2 cup cooked pumpkin cubed (Kabocha squash)
  • 1/4 tsp. ground cumin
  • 1/8 tsp. nutmeg
  • 1/2 red pepper sliced
  • 1/4 yellow onion
  • 2 8- inch gluten-free brown rice or teff tortillas these are common now in health or other markets
  • 2 ounces of Daiya vegan cheese totally optional. Please see note in my blog about this.
  • 2 Tbs. coconut oil
  • Celtic sea salt and pepper to taste

Instructions
 

  • In bowl, stir pumpkin, cumin, nutmeg, salt and pepper to combine and set aside.
  • In small skillet, heat 1 Tbs. coconut oil over medium heat and saute the onions and red pepper
  • In another large skillet, coat lightly with 1 Tbs. of coconut oil and warm tortillas gently on either side. Repeat with both tortillas. Once tortillas are warmed, remove from heat.
  • Spread pumpkin mixture, onions and peppers over 1 tortilla. Then sprinkle with cheese. Top with remaining tortilla.
  • In large skillet, heat 1 Tbs. oil over medium-low. Cook quesadillas 1 at a time, turning once or until browned on both sides, about 3 minutes.
  • Cut into wedges and enjoy hot!
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