Healthy Happy Life

Maple-Pumpkin Vegan Quesadilla

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!

Maple-Pumpkin Vegan Quesadilla

Kathy Patalsky

Published 12/18/2013

Maple-Pumpkin Quesadilla

These cheese, savory-sweet pumpkin quesadillas are what fall and winter recipe dreams are made of.


  • 1 large wrap or tortilla, any variety
  • 1 tsp virgin coconut oil
  • 1/4 cup vegan cheese, shredded (a variety that melts - see my guide here)
  • 1/4 cup cooked white beans - or a hummus substitute
  • 1 tsp maple syrup, grade B
  • 2-3 Tbsp Pumpkin puree, unsweetened
  • 1/8 tsp salt (or to taste)
  • optional spice accents: garlic powder, cinnamon, cayenne, black pepper
  • serve with: hot sauce or dipping sauce (optional)
  • Dipping Sauce:
  • 2 Tbsp pumpkin puree
  • 1 Tbsp mashed white beans or hummus
  • 2 tsp maple syrup
  • pinch of salt


  1. Prep your tortilla by slathering the pumpkin puree over the inside. Then add the beans and smash them into the tortilla with a fork. (Or use hummus, which is already mashed -- I prefer beans though).
  2. Warm a skillet over high heat. Add the coconut oil. When oil is hot, place the tortilla in the pan. You can now add the cheese, spices and drizzle the maple inside the open tortilla. Close the tortilla, by folding in half.
  3. Cook for 1-2 minutes on each side, or until very browned and crisp. If you are having trouble melting the cheese, you can cover the pan with a lid for a few minutes to lock in the heat - if you do this turn the heat to medium so the outside of the tortilla does not burn. Remove from skillet and set aside to 'rest' for a few minutes before slicing into triangles. If you slice it too soon all the ingredients inside will more easily spill out.
  4. Briskly whisk the dipping sauce ingredients together and set aside.
  5. Slice into triangles and serve with hot sauce and dipping sauce.

Yield: 2 servings

Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 05 mins.

Total time: 10 mins.

Tags: tortilla,pumpkin,quesadilla,maple,fall,beans,lunch,entree,easy,

Nutrition info per serving (with dipping sauce) - 2 servings total:

GIVEAWAY! ENDED -- Thank you for supporting my blog and new book 365 Vegan Smoothies this year! Please leave a comment about what your favorite Healthy. Happy. Life. recipe post of 2013 was and I will randomly choose one winner to receive a signed copy of my book + a Healthy. Happy. Life. tee and $20 cash to spend on all your new smoothie ingredients for a healthy happy 2014! Ends Jan 1st at noon pst

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