Pumpkin and Kale Quesadillas

Pumpkin & Kale Quesadillas


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For all you vegan quesadilla lovers out there, here’s a meatless recipe to try out. Fall is here, which means everything pumpkin is back in style.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

1 serving


  • ¼ cup of kale (cut in small pieces)
  • 1 whole grain tortilla
  • ½ cup of frozen cubed pumpkin
  • 2 tablespoons of finely chopped yellow onions
  • 1 glove of finely chopped garlic
  • 1tablespoon of olive oil (or vegetable oil)
  • ¼ teaspoon of cumin
  • ½ tablespoon of chipotle chili powder
  • ½ cup of feta cheese or goat cheese
  • ¼ cup of chopped cilantro

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Preheat the oven at 375F.
In a small oven-safe glass pan, place the cubed pumpkin, garlic, and onion and mix them with oil, salt, pepper, chipotle chili powder, and cumin. Bake for 10 minutes.
After the 10 minutes are up, add the kale and bake for another 10 minutes until the pumpkin is tender.
In a medium skillet, heat up the whole grain tortilla at medium heat for 5 minutes.
After the tortilla is warmed up, all the filling on one side and add feta cheese (or goat cheese) on top of it. Fold the tortilla.
Top the quesadillas with cilantro.

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