Sweet Potato Chickpea Quesadillas
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 time
- 50 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 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.