Sweet Potato Chickpea Quesadillas: A Cheesy Twist on a Classic

Arkely

Sweet Potato Chickpea Quesadillas: A Cheesy Twist on a Classic

These Sweet Potato Chickpea Quesadillas are a delicious and innovative take on the classic dish, packed with flavor from sweet potatoes and chickpeas. The creamy texture and spicy kick make them perfect for a satisfying dinner or casual gathering. These quesadillas are not only dairy-free but also gluten-free (with the right tortilla choice), making them suitable for various dietary needs. With just 50 minutes of prep time, these hearty and flavorful quesadillas will quickly become a favorite in your meal rotation.

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Prep Time 50

Cook Time 10

Total Time 1

Servings: 4

Ingredients Method

Ingredients

1 1/2 cups baked or steamed sweet potatoes flesh only*
1 15- ounce can of chickpeas rinsed and drained thoroughly
1/2 cup nutritional yeast
3 tablespoons 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

Method

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.
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 press together gently.
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.