I made this Maple-Pumpkin White Bean Quesadilla for lunch a few weeks ago with some leftover pumpkin I had in the fridge and I still cannot stop thinking about it! These flavors may not seem obvious to traditional savory quesadilla lovers .. I mean, smashed beans, pumpkin and maple? But yes! The savory sweet appeal of this quesadilla is so memorable, cravable and super delicious.
Melty vegan cheese mingles with the creamy pumpkin and sweet maple syrup. A few smashed white beans add texture and savory appeal. A few spices add even more flavor, try cayenne for heat or cinnamon for warmth. Make these toasty triangles just once and I am sure you will be dreaming of them again too!
UPDATED! Plus, I just added a video that I did with my friend Vince. So fun to share this recipe with him, even years after first posting it. I still make this every fall and fall in love with the flavors ... no pun intended...
Be sure to follow Vince on YouTube, just follow the YouTube link on the video or check out his channel here! Vince posts really awesome videos featuring vegan food and more. I really love his Disneyland video. Maybe I can get him to do another one and invite me along. Disneyland fun for work? Yes please!
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Ingredients Help for this Recipe:
- Cheese. I really love using a vegan white cheese for this recipe. Cheddar would work, but a white cheese like gouda or even pepper jack workd so well. I love Follow Your Heart, Parmela, Daiya and more. Check out my vegan cheese guide for more ideas for great vegan cheeses. You could even use the Kite Hill vegan cream cheese for a creamy spin.
- White Beans. Easy just grab a box or can of any white bean. Navy, cannellini or even chickpeas if you don't mind mashing a bit more firmly. The other option is to use a hummus in place of beans! I tried this and actually really loved it. No mashing needed and you get extra intense flavor.
- Tortillas. I love a medium sized tortilla folded over for this recipe. Though two small tortillas or even one large wrap works too. I love Teff tortillas. Also corn or even basic flour.
- Pumpkin Butter. My original recipe used straight up pumpkin puree and drizzled over top maple and spice. This time, I actually made a pumpkin butter to slather on and also save some for later for toast and more. Both ways work though. And if you want extra sweetness, you can always drizzle on more maple!
The quesadilla I made the other day with Vince - from the video above. Didn't really style this one as much, and used a Teff tortilla. SO good!
Pin it for later..
Original Pics..
Maple-Pumpkin Vegan Quesadilla
Ingredients
- 1 medium to large wrap or tortilla, any variety (If using small tortillas, use two.
- 1 teaspoon extra virgin olive oil
- ¼ cup or 1 slice vegan cheese, shredded (a variety that melts - see my guide here)
- ¼ cup cooked white beans - or 1 tablespoon hummus
- 1 tablespoon parsley, finely chopped (optional)
- Pumpkin Butter - you will have leftovers:
- 1 cup pumpkin puree, unsweetened
- 1 tablespoon maple syrup
- 1 teaspoon vegan butter, melted or softened
- pinch of salt
- ⅛ teaspoon 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.
Cynthia says
Ooh, pumpkin butter! These were amazing the old way with straight-up pumpkin puree. This was my go-to when I had a little left over from another recipe... But, pumpkin butter now? Oh my! 😀 Can't wait to try that!
Alisa Studer says
I just made these and they are so delicious! I think I may have to put your recipe on my blog, amazing! Thank you so much for sharing.
Kathy Patalsky says
Hi Alisa! I’m so glad you enjoyed these. Thank you for possibly sharing the post on your blog. I usually provide an image and a link back to the post, so feel free to use any of these images you’d like if that helps! Enjoy!
Alisa Studer says
Is it ok if I make it and use my images and then link back to your blog and say you are the author?
Alisa Studer says
I'm new at this so I don't know all the etiquette! Thanks for any help!
Kathy Patalsky says
Of course! Always happy to help. Usually bloggers share a photo and link back when promoting other recipes. See any of my “roundups” for examples 🙂
Alisa Studer says
What is Disqus? It's asking me to join, should I?
Kathy Patalsky says
The commenting system I use for my blog. I think it just logs you in easier if u join.
Kathy Patalsky says
Yes that is fine! It is not good for SEO when people copy recipes word for word this why most bloggers don’t want their recipes “rewritten” but technically you cannot copyright a recipe so it’s weird.
But yes! Using your own images and linking back to my site for the recipe is awesome, thank you. Can’t wait to see your pics! 🙂
Giulia Lombardo says
yummy:D
Kathy Patalsky says
Thank you Giulia!
Amy Lyons says
This sounds like a totally crave worthy combination, I love it :)!
Theresa "Sam" Houghton says
Wow, how did I never see this recipe before? I'm going to have to try this as soon as canned pumpkin goes on sale. <3 Thanks for your creativity!
Kathy Patalsky says
thank you!
Kathy Patalsky says
wow! that is quite a statement! Happy to know you love it.. I will have to do more of these quesadillas!
Kathy Patalsky says
haha yay 🙂
Kathy Patalsky says
that is great!
Jill Wright says
So yummy! I didn't have the cheese shreds so I substituted vegan cream cheese instead. It was great!
Lynette Cowie says
Can't wait to try them, BUT what can I substitute for the ready bought cheese, as it's not available in my area of SA?
Krisan says
i figured this would be good, but i had no idea it'd be THIS amazing mmm
disqus_83h72iT6Zr says
My favorite recipe was the carrot cake. I am not a carrot cake fan, but I made it for my family and was shocked at how good it was.
Christina says
By far, my favorite recipe on the blog. My son & I devoured this last night! It is simply amazing. The flavor combination shocked me! Fantastic!
A. Cook says
The Oatmeal Pumpkin Loaf! Although, this one could soon overtake it 🙂 It looks and sounds like exactly my kind of recipe.
Lisa | The Viet Vegan says
This recipe looks amaaazeballlsss. I don't typically like sweet and savoury but there's something special about maple's smokiness and pumpkin's sweetness
Nicole Baker says
Um, this recipe is rad! My Kids couldn't get enough, and neither could I! Hot pumpkin mug is another fave! Also the Christmas tree salad is a fave, though I think its from last year. I love your blog! 😀 My daughter and I are both veggie heads and we love trying all your delicious recipes! Bought your smoothie book this year too, and we can't get enough! Keep being awesome, Kathy!
crjdemte says
This quesadilla looks to be comforting,simple,flavorful and nutritious!! Ready to make on Christmas day:) Absolute favorite tried(not posted in 2013 but worth the mention!) is the chipotle tofu sandwich,so awesome with the flavors,fresh veggies,and quick.
The Green Goddess Dressing with Romaine!! posted in Apr.13 was a favorite and repeat throughout the year for my family.We love fresh paired with hummus:)
paula9 says
this looks awesome #shared
apunc1 says
The tofu pot pie was one of my favorite meals I've made this year.
Stacey says
The butternut squash pasta is amazing! I'm going to make it again for Christmas eve brunch.
vegyogini says
As somber as it may be, I feel the best post you wrote this year was your tribute to Nelly. It was a heartfelt, honest, authentic post and I believe it's the most revealing you've written in all your blogging experience. Thank you for the giveaway.
Mia says
Oh My! I think your Rustic Tomato Rice Kale Stew is a clear winner! It has an amazing kick of flavor to it and it really is bliss in a bowl...
&This Maple-Pumpkin White Bean Quesadilla is quite tempting to make as a midnight snack!
I actually bought your new book for my friend as a surprise and flipped through it before I gave it to her....but I must say it was the most difficult gift to wrap up and give away without keeping it for myself! Thank you for this amazing giveaway! #shared on Pintrest 🙂
Maria Fisher says
I love your blog! My favorite recipe that I have made multiple times is the Oatmeal Pumpkin Bread!!! Yum!
Desiree Yeung says
Lemon pancakes are the bomb!!
Lauryn Linley says
The Hot Pumpkin Mug changed my life!! Soooo yummy, and so healthy too!
elizabeth says
the almond butter ripple smoothie was amazing + it came out nothing short of perfect the first time I made it!
yvhacle says
peanut butter banana oat pancakes - seriously amazing!
Jody says
My favorite recipe this year was definitely your rustic tomato rice kale stew. My fiance and I definitely had it a couple times a week for a few weeks in a row when I first came across the recipe. Soooo delicious. He also brought some into work and shared it and it was very well received.
Rachel says
Granola! YUM!! I also really like smoothies. Would love to have your book.
Shannon @ Yup, it's Vegan says
It is seriously so very hard to choose my fav recipe from your site. Every single food on here oozes happiness. But in the end, I gotta go with the lemon pancakes 🙂
John Hartil says
Now this does look really interesting. I must try it ~ looks perfect for that early Saturday evening bite!!
Rachel Canham says
Apple Harvest Pumpkin Rice! I make this dish all the time it is so comforting I just love it! My favourite variation is the works with chickpeas and roasted buttercup squash cubes:)
Jessica Pockey says
My favorite recipe of yours that I've tried was the Pumpkin-Pistachio Kale Fried Rice Bowl with Maple Tofu Cubes. DELISH!!! All my favorites in one bowl.
Michelle McClintock says
I'm a fairly new follower but LOVE the tumeric buttery mashed potatoes! I'm a mashed potato-aholic lol
Emma says
I made your pumpkin pie with cashews but left it raw and ate it as a dip. YUM!
Lisa C. says
This looks amazing! Do you think it would work with an actual pumpkin? I still have one from fall that I am trying to do something with.
Julia_aloha says
We are loving the Hot Pumpkin Mug, such a festive drink and creative recipe! Merry Christmas!
Lindsey says
omg i want to try these, like, NOW! #shared on facebook
Jennipher Hulse says
I recently became vegetarian with plans to move into the vegan world in the new year and I have loved discovering your recipes. They have given me the confidence to know that I can easily handle this transition, and enjoy it. Your recipes are clear and the pictures are so beautiful and helpful. I absolutely LOVE your Pumpkin Pistachio Kale Fried Rice Bowl with Maple Tofu Cubes, and so has everyone else I have made it for. I am really excited to try this recipe out too. #shared
Katherine says
I'm scanning my brain for the recipes of yours I've tried, and for which ones I liked the most. Then I think, DUH, which ones did OTHER people like the most? So I definitely have to choose the maple-ginger-citrus beets and apples. Because I made them one day from some super beautiful chioggia beets, sad I couldn't share with my beet-hating roomie. And what happened? She took a taste and said, "I think I like beets now!" YAY for making people eat their veggies.
Of course, ALL of your blog posts are super beautiful and inspiring. Thanks for all you do! <3 #shared on Twitter 🙂
Maitri Fischer says
yum. this looks perfect for the festive season. thanks! I really liked your ChocoCado. Chocolate Avocado Smoothie recipe. YUM YUM!!!
Meaghan Dischler says
Loved your carrot cake recipe with cream cheese frosting. The dates made it sooo delicious! and #shared on pinterest 🙂
Leslie Bennett says
I have a lot of favorites, but one I make a lot is Sweet Potato Fritters with the chipotle mayo. It's my husband's very favorite.
Julianne says
I loved the pistachio crusted sweet potato fritters! #shared (on pinterest)
Sherry says
I really liked your maple tahini coleslaw - the flavour combo was new to me and totally delicious! I recently made your Ginger Molasses cookies and they were great too.
Michelle M says
Maple Bliss Pumkin Pie! Pumpkin Pie is a family favorite, so I'm always trying new vegan recipes every year!
VeggieNextDoor says
Your Orange Pumpkin Hummus - it was a huge hit at bookclub!
beachmama says
YUM!! My favorite squash is Butternut and a close second, Delicata . . . bet both would be a yummy substitute for pumpkin . . .
Krisan says
Too hard to make a decision, but I'll go with the (Secret Ingredient) Vanilla Shake! In the summer when I had an abundance of fresh mint in my garden, I would blend in a handful for a minty shamrock shake mmm
Sarah says
I loved the Avo Dilla! We make it with sweet potato all of the time! And, I know this was last year, but the Holdiay smoothies are so fun. And I love the idea to put watermelon in your smoothies—I do that every day now. And can I do one more? We liked the pink lemonade tofu pudding (can't remember the name). I served it to my family and they were shocked it was tofu! #shared
Emily A. says
my favorite post might have been the recipe for the creamy vegan ranch chickpeas, because it contributed to a happy and healthy fourth of july!
Kristen Baranowski says
I loved the post with the oatmeal pumpkin bread! I needed a healthier Starbucks remake!!!!!
# shared
Katherine Page says
The gingerbread molasses cookies were great!
Cici says
The Kale Reboot Salad!!!! Soooo delicious!!! I would have ate the whole bowl but my brother need something to eat. Reboot Kale Salad hands down!!!!
Kelsey Bisset says
I'd have to say the hot pumpkin mug has been my favorite-- it looks soooo tasty, I've been dying to try it!!
Ashley P says
I've been wanting to make your Peanut Butter Cup Pie. It looks amazing!
Taylor Cawley says
It is almost impossible to choose my favorite post from this year! Honorable mentions go to Coconut Oil Rice Crispy Treats and the 5-Step Raw Kale Salad, but my continuous go-to of the year of your's was the15 Vegan Salad Dressing Recipces post! I've made nearly every one and loved them all!
Karie says
My favorite post of 2013 was the miso dipped tempeh logs wrapped up with kale, tomato and avocado! So good! Made an awesome breakfast.
Warm Vanilla Sugar says
I am in serious love!! Yum!
marlies says
My favorite (as hard as it is to make a choice, I love everything I've made!) was the strawberry-lime flax muffin! it was soooo fluffy and moist from the coconut oil, everyone who tried it loved them!
Kayla M. says
My favorite recipe this year was your frosty pumpkin seed sweet green smoothie because i'm obsessed with pumpkin and green smoothies and this recipe combined my favorite two smoothies ever!
Sara Farr says
My favorite was the hot pumpkin mug due to my obsession with pumpkin, plus it's so healthy!
Kristy says
My favorite recipe post was the Hot Pumpkin Mug!!! I had never made or had anything like it before and it was fantastic!!! Thank you, thank you 🙂 #shared
Sarah McLaughlin says
also of 2013 my mom and I both love the hot pumpkin mug recipe!
Sarah McLaughlin says
I made your caramel apple pie recipe for thanksgiving this year and it was a hit! Your crust recipe also impressed everyone. It was so awesome to introduce the family to a vegan twist on a classic and my dad said he will never make regular pie crust again! I also made your coconut cream pie recipe and it was delicious!