Mix yogurt and all spices for garlic yogurt dipping sauce together until smooth. You may also use a dairy free yogurt alternative. Set aside in fridge covered.
Sauté onions and grated garlic on medium-high heat in high smoke point oil of choice on a pan until golden brown.
Add in peppers and all spices and sauté for a few minutes until cooked a bit.
Add in pumpkin puree and saute until well combined and cooked.
Heat one plantain tortilla in some oil on a large pan on medium heat.
Add about 2 spoons of pumpkin/veggie filling on one half of the tortilla, followed by 1/4 cup shredded cheese.
Fold the other half over and press down using spatula.
Flip over when golden brown.
Cook for a couple more minutes until cheese is melted and other side of tortilla is also golden brown.
Remove onto a plate and cut into thirds.
Repeat entire process with the other 3 tortillas. It should make enough for two to three servings.
Serve with a drizzle of garlic yogurt sauce and chopped cilantro. Enjoy!