Sweet Potato Chickpea Quesadillas

Name: Sweet Potato Chickpea Quesadillas
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 4
Ingredients: 1 1/2 cup baked or steamed sweet potatoes (flesh only*); 1 15-ounce can of chickpeas, rinsed and drained thoroughly; 1/2 cup nutritional yeast; 3 tbsp Frank’s hot sauce (original cayenne or Xtra hot, or hot sauce of choice); Salt to taste as needed (I didn’t need any); 6–8 large flour tortillas (substitute a gluten-free tortilla if needed)

By Nisha Vora · Rainbow Plant LifePublic

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Inspired by these ultra-decadent Buffalo Chickpea Quesadillas but with a sweet potato twist, you won’t believe these spicy, cheesy quesadillas are cheese-free! If you’re gluten-free, you can use a gluten-free tortilla. And for the hot sauce, I used Frank’s Xtra hot sauce (you can use Frank’s original sauce). And if you can’t find Frank’s hot sauce, use Cholula, Tabasco, or another hot sauce of your preference.

Prep: 50 min
Cook: 10 min
Total: 60 min
Servings: 4

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This recipe was taken from Sweet Potato Chickpea Quesadillas · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1.5 cupbaked or steamed sweet potatoes (flesh only*)
115-ounce can of chickpeas, rinsed and drained thoroughly
0.5 cupnutritional yeast
3 tbspFrank’s hot sauce (original cayenne or Xtra hot, or hot sauce of choice)
—Salt to taste as needed (I didn’t need any)
6–8large flour tortillas (substitute a gluten-free tortilla if needed)

Steps

1
Combine the sweet potato flesh, chickpeas, nutritional yeast, and hot sauce in a food processor. Blend until all of the ingredients are well combined into a thick puree, similar to the texture of a thick hummus.
2
Spread the filling evenly onto 3 extra-large or 4 large tortillas, depending on how much filling you want in each one. Top with the remaining tortillas and push together gently.
3
Lightly grease a large 12-inch skillet with a bit of oil or nonstick cooking spray and heat over medium. Once the skillet is hot, add one prepared quesadilla. Then place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla. The weight helps form a nice crispy exterior. Cook the quesadillas for 3 minutes, or until golden brown on one side, then flip and cook another 2-3 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining quesadillas.

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4 ingredients still need USDA food links. large flour tortillas (substitute a gluten-free tortilla if needed) is linked but not in a weighable unit yet. There is no calorie total until more amounts can be weighed.

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