Chickpea & Sweet Potato Quesadillas
Crispy quesadillas filled with a creamy chickpea–sweet potato mash and a little heat.
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
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
Find it online:
https://www.easyveganmealplan.com/recipe/chickpea-sweet-potato-quesadillas/