Ingredients
For the filling:
- 1 can beans black, pinto, or a mix
- 3/4 cup pumpkin puree
- 2 tbsp nutritional yeast
- cumin to taste
- salt to taste
- pepper to taste
- chili powder to taste
- garlic powder to taste
For the pumpkin flour tortillas:
- 3 cups flour
- 1.5 tsp baking powder
- 1 tsp salt
- 1 cup pumpkin puree
- .25 cup vegetable oil
- .25 cup WARM water
Instructions
Pumpkin Flour Tortillas:
- Combine the flour, baking powder, and salt in a large bowl. Add the 1 cup pumpkin puree, 1/4 cup vegetable oil, and 1/4 cup warm water.
- Either use a KitchenAid with a dough hook attachment, or simply use your hands to knead the tortilla dough until it is a uniform, pliable ball of dough and all ingredients are fully incorporated. *(If you need to store your dough for a while before using/cooking it, tightly seal it in plastic wrap or an airtight container in the fridge so it won’t dry out).
- Use a pastry cutter or your hands to divide the dough into 16 equal balls.
- Sprinkle some flour on a rolling pin and on a flat surface (counter/cutting board) so the tortillas won’t stick.
- Use the rolling pin to roll the tortillas out on the floured surface. When you roll, don’t roll all the way out to the very edges. If the tortilla starts sticking to the rolling pin, sprinkle more flour.
- Heat a large skillet, griddle, or comal on medium heat. Add some vegan butter or oil. Cook each tortilla for about 60 seconds per side. You will know that it’s ready and cooked on that side when it has puffed up and there’s some brown spots visible (they should not look pale and doughy). Repeat, adding more butter/oil as needed.
For quesadilla assembly:
- Meanwhile in a separate pan, mash up your can of beans with the 3/4 cup pumpkin puree over medium heat. Add nutritional yeast and all the spices to taste. Let it cook for 3-5 minutes, occasionally stirring, until heated through. Remove from heat.
- Place one of your cooked tortillas on a pan over medium heat. Cover the tortilla with a layer of vegan cheese. Then, spoon some of the bean mixture all over the tortilla. Cover the beans with one more layer of cheese on top. Then, place another tortilla on top and gently press the tortilla down with your hands.
- Allow the quesadilla to cook for a few minutes undisturbed so the cheese has a chance to melt and everything is warm/heated through. Then, place a plate over your tortilla in the pan. Carefully press the plate to the pan while flipping the pan over, to flip your quesadilla out of the pan and onto the plate.
- Using a spatula, slide the quesadilla back into the pan so the other side can also cook.
- Allow the other side to cook for a few minutes until the cheese is melted through.
- Remove from pan and serve warm with guacamole, sour cream, pico de gallo, tomatillo salsa, cilantro, lime and/or any other favorite toppings!
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