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Pumpkin Quesadillas

This is one of my new favorite snacks ever!  My friend (you know who you are!) bought these at a local grocery store in the “vegan” section and served them to my son who loved them.  I tried a taste and was sold!  I knew I had to recreate it ASAP.  Who knew pumpkin could be so darn versatile?  These Pumpkin Quesadillas are the perfect substitute for cheese quesadillas.  I plan on making these for an upcoming party!

Pumpkin Quesadillas

makes 1 quesadilla
2 tsp. coconut oil, divided
1/2 C. diced yellow or white onion
2/3 C. pureed pumpkin
pinch of sea salt
2 flour tortillas (or use whole grain if you prefer)



1.  Heat 1 tsp. oil over low-medium heat in a medium saute pan.  Cook the onions until translucent, or for about 5 minutes.

2.  Stir together pumpkin puree and cooked onions.  Evenly spread pumpkin puree onto one tortilla.  Place the other tortilla on top.

3.  Heat the additional 1 tsp. of oil in that same saute pan and cook the tortilla until crispy on one side, then carefully flip and cook the other side.  Remove from heat and let sit for 2-3 minutes before slicing into wedges.

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