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Toast chopped walnuts in a cast iron skillet or other pan for a few minutes on medium low heat. Then set aside in a bowl.
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In another bowl, mix the pumpkin puree and cumin together.
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Crumble goat cheese in a separate bowl.
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Spread pumpkin puree mixture evenly over four tortillas.
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Sprinkle the cheese and walnuts over the pumpkin puree mixture.
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Top each with a tortilla and lightly press down so they "stick" together.
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Heat your skillet to medium low
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Cook each tortilla one at a time by adding 1 tablespoon oil in pan and placing a pumpkin tortilla in the pan. Cook for about 2-3 minutes per side until each side is browned.
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Place on cutting board when done and wait a few minutes before cutting into wedges.
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Store in the frig.
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Serve immediately or can be made ahead and heated prior to serving.