Ingredients

The following ingredients have 4 Servings
  • 2 onions (any variety)
  • 1/4 cup low-sodium vegetable broth (plus more as needed)
  • 2 tablespoons balsamic vinegar
  • 1 cup pure pumpkin purée
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon crushed dried rosemary or dried thyme
  • pinch of cayenne (optional for heat)
  • 1 crisp apple (sliced thin)
  • 4 10-inch tortillas (gluten free, if desired)

Instruction

  • In a large nonstick skillet on the stove, heat 1/4 cup vegetable broth over medium-low heat.
  • Add the sliced onions and cook for about 30 minutes, stirring every 5 minutes or so, until dark and caramelized. Add an additional 1-2 tablespoons of vegetable broth as the pan dries out. As the onions cook down, try to keep them in one even layer.
  • In the meantime while the onions are cooking, in a small bowl, stir together the pumpkin, maple syrup, chili powder, smoked paprika, rosemary (or thyme) and cayenne, if using. Set aside.
  • When the onions are caramelized, turn off the heat and add the balsamic vinegar. Stir to coat.
  • Take one tortilla and lay it flat. Spread 1/4th of the pumpkin mixture all over the whole thing. Place 1/4th of the onion mixture over one half of the pumpkin puree. Add the sliced apple on top of the onions. Fold the half of the tortilla that only has pumpkin on it over the other half and set aside. Continue with the remaining tortillas in the same way.
  • Heat a nonstick skillet over medium heat (I did a quick swipe with a paper towel of the one I used for my onions). If you don't have a nonstick skillet, spray it with a little cooking spray and place the filled folded tortillas in the pan. Do not overcrowd the pan. You may only be able to fit one or two at a time. Cook for 3 to 4 minutes on each side until browned and crisp. Repeat with any remaining quesadillas.
  • Serve immediately.