Sweet Potato Chickpea Quesadillas

Name: Sweet Potato Chickpea Quesadillas
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
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)

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Prep Time: 50 minutes

Cook Time: 10 minutes

Total: 60 minutes

Servings: 4

baked sweet potato chickpea easy

Ingredients

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1 1/2 cups baked or steamed sweet potatoes (flesh only*)1 15-ounce can of chickpeas, rinsed and drained thoroughly1/2 cup nutritional yeast3 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)

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Instructions

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Step 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.

Step 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.

Step 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.