Quesadillas are definitely one of my favorite “fast foods”. They are easily made, pretty delicious and require only a few ingredients. Sometimes, however, things get a little fancier and I stuff the quesadillas with something more unusual. Like pumpkin. Or sweet potato (recipe here).
These pumpkin quesadillas with spinach were a pretty spontaneous creation after I checked the fridge for leftovers that were waiting to be used up (pumpkin, spinach, vegan cheese). And the result did not disappoint. Sprinkle some sriracha on them, dip ’em in guacamole and you’re set. 🙂
Ingredients (~7 quesadillas):*
- 7 tortillas
- 1 hokkaido pumpkin
- 0.5 cup brown rice (uncooked)
- 0.5 can lentils
- 0.5 glass/can of spicy tomato sauce
- baby spinach
- shredded vegan cheese
*use gluten-free tortillas & cheese to make the dish gluten-free
Instructions:
- Wash the pumpkin and bake in the oven at 340°F (170°C) for about 45 minutes or until tender. Then take it out, cut it in half and remove seeds. Cut the pumpkin into small cubes.
- Cook rice according to package instructions.
- Wash lentils & spinach.
- In a bowl, mix rice, pumpkin, lentils and tomato sauce.
- Place 1 tortilla in a pan without oil and heat on low heat. Sprinkle cheese on it, then add rice mixture and spread it evenly on one half of the tortilla. Place spinach and more cheese on it and fold it closed (it should be a half-circle shape now).
- Bake both sides on low – medium heat until slightly browned. Cut into pieces and serve with guacamole. (You can find a recipe for avocado hummus here.)
- 7 tortillas
- 1 hokkaido pumpkin
- 0.5 cup brown rice (uncooked)
- 0.5 can lentils
- 0.5 glass/can of spicy tomato sauce
- baby spinach
- shredded vegan cheese
- Wash the pumpkin and bake in the oven at 340°F (170°C) for about 45 minutes or until tender. Then take it out, cut it in half and remove seeds. Cut the pumpkin into small cubes.
- Cook rice according to package instructions.
- Wash lentils & spinach.
- In a bowl, mix rice, pumpkin, lentils and tomato sauce.
- Place 1 tortilla in a pan without oil and heat on low heat. Sprinkle cheese on it, then add rice mixture and spread it evenly on one half of the tortilla. Place spinach and more cheese on it and fold it closed (it should be a half-circle shape now).
- Bake both sides on low - medium heat until slightly browned. Cut into pieces and serve with guacamole. (You can find a recipe for avocado hummus here.)
- Serve with guacamole.
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Quesadillas mit Kürbis & Spinat
Zutaten (~7 Quesadillas):*
- 7 Tortillas
- 1 Hokkaido Kürbis
- 0.5 Tasse Naturreis (ungekocht)
- 0.5 Dose Linsen (vorgekocht)
- 0.5 Glas/ Dose scharfe Tomatensoße
- Babyspinat
- Geriebener veganer Käse
* glutenfreie Tortillas & Käse benutzen, um das Gericht glutenfrei zu machen
Zubereitung:
- Kürbis waschen und im Ofen bei 170°C für etwa 45 Minuten backen, bis er weich ist. Dann herausnehmen, halbieren und die Kerne entfernen. Den Kürbis in kleine Würfel schneiden.
- Reis nach Packungsanweisung kochen.
- Linsen & Spinat waschen.
- In einer Schüssel Reis, Kürbis, Linsen & Tomatensoße vermischen.
- Einen Tortilla in einer Pfanne ohne Öl auf geringer Stufe erwärmen. Mit Käse bestreuen, dann auf der Hälfte des Tortillas die Reis-Mischung verteilen und platt drücken. Nun etwas Spinat und nochmal Käse darauf geben und Tortilla zusammenklappen (sodass er die Form eines Halbkreises hat).
- Beide Seiten auf niedriger – mittlerer Stufe leicht braun anbraten. In Stücke schneiden und mit Guacamole servieren. (Hier geht es zu einem Rezept für Avocado Hummus.)
