This savory manchego cheese and pumpkin quesadillas recipe is an easy, meatless twist on a favorite Mexican meal!
I did it.
Even though it is still 90 degrees in Dallas, my pantry is stocked with pumpkin. Not like the weather has stopped me from doing fall-ish things before. You know, like wearing boots or making chili when you could easily lay out and get a sun tan. It is officially fall and I am determined to enjoy it!
Since savory pumpkin recipes are a little out of the norm compared to desserts, I figured I’d go with a non-traditional pumpkin dish with these manchego cheese and pumpkin quesadillas!
You might be thinking…”Wut? Pumpkin quesadillas? That sounds really weird.” At least that’s what my husband and my sister told me. But the creaminess of pureed pumpkin adds an amazing texture to these quesadillas! Here it is paired with some Manchego cheese and black beans to help them stick together, while adding a little extra fiber and protein.
Notes on Food Sensitivities
Dairy: Manchego is actually made from sheep’s milk. Here I used a soft variety, which I shredded. Typically, I will buy a harder block of Manchego which I can digest just fine. This softer variety did not sit quite as well, so I used a smaller amount for my own.
Ghee is also used, and is okay on some dairy-free diets. You could easily substitute with coconut oil, or your oil of choice.
Gluten: If you have a gluten sensitivity, you can also use corn tortillas instead of flour! I tried it both ways and they were both very good. The only caveat is that the corn tortillas do not reheat as well as flour. They get a little soggier.
Pumpkin Quesadillas Grocery List
The list is pretty basic! Head on over to your local Sprouts Farmers Market and pick up the following. Then, save the recipe below!
- clarified ghee (could also use butter or oil of choice)
- flour or corn tortillas
- a soft block of Manchego cheese (or cheese of choice)
- Sprouts pureed pumpkin
- canned black beans
Make sure you have the following spices at home, or add them to your list:
- garlic salt
You may also want to add in some topping ideas:
- arugula or other greens
- red onion or mushrooms for sautéing
Manchego Cheese and Pumpkin Quesadillas
Yield 1 quesadilla
- 1 teaspoon ghee or oil of choice
- 2 flour tortillas
- 1/4 cup Sprouts pumpkin puree
- 2 tbsp shredded Manchego cheese (more if desired)
- 2 tbsp black beans
- garlic salt
- your favorite quesadilla toppings
- Shred enough Manchego for the number of quesadillas you want to make.
- Place a skillet over medium heat.
- While skillet warms, set one tortilla on a place and spread pumpkin. Sprinkle cumin and garlic salt to taste. Next, layer cheese and black beans. Layer second tortilla on top.
- Melt ghee or oil in skillet and swirl to coat bottom. Carefully place quesadilla on skillet. Cook for two minutes on one side, then flip. Cook additional 90 seconds. Remove from skillet and let cool to touch before cutting.
- Serve with your favorite quesadilla toppings! For extra nutrition, try sautéed mushroom and onion, arugula and avocado.
Serving Size 1 quesadilla
Amount Per Serving
% Daily Value
Total Fat 14 g
Saturated Fat 8 g
Sodium 703 mg
Total Carbohydrates 47 g
Dietary Fiber 7 g
Sugars 3 g
Protein 11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Disclaimer: This post was sponsored by Sprouts Farmers Market. All thoughts and opinions about this original recipe are my own.