Sweet Potato Chickpea Quesadillas
These vibrant quesadillas feature a flavorful sweet potato and chickpea filling, offering a spicy and cheesy experience without dairy. They are quick to prepare with minimal ingredients, making them ideal for busy weeknights. Enjoy these satisfying wraps plain or with your favorite toppings.
Instructions
- 1
Combine the sweet potato (1.5 cups), chickpeas (1 can), nutritional yeast (0.5 cup), and hot sauce (3 tbsp) 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 [3-4 large tortillas], depending on how much filling you want in each one. Top with the remaining [3-4 large tortillas] and push together gently.
- 3
Lightly grease a large 12-inch skillet with a bit of oil (1 tbsp) 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.
Nutrition Facts
Per portion
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