Caramelized Onion, Pumpkin, Apple Quesadillas (Vegan)

I’m still here, I promise!

Early New Year’s Resolution: to not neglect my blog! I really enjoy sharing with those of you who are reading and hope I can bring you even more helpful info, interesting articles and workout inspiration…. I’ll get a jump on my 2017 resolution and start bringing those things to you NOW!

First things first:

I want to share this vegan (don’t let that stop you from reading!) fall recipe I’ve been obsessing over. This recipe is super easy, delicious, and can be adapted to your taste buds pretty easily. Seriously, I’ve made it like 4 times in 2 weeks. And now my mouth is watering so I might have to make it again today. This recipe comes courtesy of ‘Veggie Inspired Journey‘ blog.


Caramelized onion, pumpkin, apple quesadillas! Savory, sweet, crunchy, filling…. What else could you ask for?

Originally, I went looking for this recipe when we were tasked with making a fall dish for a pumpkin party. And since our wine nights typically turn out to be dessert-heavy, I figured I’d try a more savory dish for this get together.

My cute pumpkin before I chopped its head off.

The most daunting task is waiting for the onions to caramelize, but just turn on some Netflix and find a comfy spot by the stove to stand and stir. It’ll be worth it.

OK – I forgot to spread the pumpkin mixture over the WHOLE tortilla. Still delicious.

Also – eat them while they’re still warm…. They are not awesome cold.

This recipe is for 4 filled quesadillas – like 16 triangles… I halved it to just make enough for dinner for my husband and I.


  • 2 onions ( 1 sweet, 1 red) sliced thin.
  • ¼ C vegetable broth (plus more if onions stick to pan too much)
  • 2 Tbsp balsamic vinegar
  • 1C pure pumpkin puree
  • 2 tsp maple syrup
  • ½ tsp chili powder
  • ¼ tsp smoked paprika
  • ¼ tsp crushed dried rosemary
  • pinch cayenne
  • 1 apple sliced thin (I’ve used whatever but I think granny smith would be good!)
  • 4 medium tortillas

How to:

  1. Heat vegetable broth in skillet over medium heat, add onions and cook for about 30 minutes, stirring every 5. Add more broth if they’re too sticky.
  2. Mix together pumpkin puree, syrup, chili powder, paprika, rosemary and cayenne.
  3. Add balsamic vinegar to onions when they are done cooking and the heat is off. Stir to coat.
  4. Spread ¼ pumpkin mixture across entire tortilla, add ¼ of onions to one half of the tortilla, place sliced apples on top of onions. Fold in half.
  5. Wipe out skillet, heat to medium and place folded tortilla in pan. Cook for just a couple minutes on each side so its warmed throughout and a little crisped.
  6. Enjoy!

Veggie Inspired Journey 

Pairs best with soup!
Wine glass for the evening

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