Chickpea & Sweet Potato Quesadillas

Back
Print Recipe

Chickpea & Sweet Potato Quesadillas

Crispy quesadillas filled with a creamy chickpea–sweet potato mash and a little heat.
My Notes:
Click here to add your own private notes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Meal Type: Dinner, Lunch
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Seasonal (Hot Weather), Soy-Free
Tool: Food Processor, Stove
Ingredient: Chickpeas, Sweet Potatoes
Servings: 4
Ingredients
  • 1½ cup(s) cooked sweet potato flesh mashed
  • 1½ cup(s) cooked chickpeas drained and rinsed
  • ½ cup(s) nutritional yeast
  • 3 tablespoon(s) hot sauce plus more to taste
  • ½ teaspoon(s) garlic powder
  • ½ teaspoon(s) ground cumin optional but recommended
  • ½ teaspoon(s) salt or to taste
  • 8 large tortillas GF if needed
  • 1 tablespoon(s) oil for the pan optional
US Customary - Metric
Instructions
  • Make filling: In a food processor, blend sweet potato, chickpeas, nutritional yeast, hot sauce, garlic powder, cumin, and salt until thick and mostly smooth.
  • Assemble: Spread filling over 4 tortillas. Top with remaining tortillas and press gently.
  • Cook: Heat a skillet over medium. Lightly oil if desired. Cook each quesadilla 2–3 min per side until golden and crisp. Slice and serve.
Notes
Oil-free: use a dry nonstick pan.
Add-ins: chopped jalapeños, green onion, or a handful of spinach.
Storage: fridge up to 4 days. Re-crisp in a skillet.
Freezer: freeze cooked quesadillas up to 2 months.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 382kcal | Carbohydrates: 59g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 1022mg | Potassium: 555mg | Fiber: 10g | Sugar: 7g | Vitamin A: 7111IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 5mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan