Sweet Potato Chickpea Quesadillas
User Reviews
5
Sweet Potato Chickpea Quesadillas
Description
This recipe uses baked or steamed sweet potato flesh combined with rinsed chickpeas and nutritional yeast to produce a thick, hummus-like filling. The addition of hot sauce adds a spicy kick that enlivens the mild sweetness of the sweet potatoes. The mixture is blended until smooth, then evenly spread onto flour tortillas, topped with more tortillas, and pressed together.Cooking the quesadillas in a lightly greased skillet over medium heat with a smaller skillet pressing down on top encourages even browning, creating a crisp surface on both sides without burning. The finished quesadillas offer a contrast of crunchy exterior and soft, rich interior.
These quesadillas work well for vegetarian lunches or dinners and can be served as is or accompanied by a simple salad or salsa. They offer a filling option that leverages pantry staples and vegetables, with flexibility to adjust the level of heat by varying the hot sauce.
The recipe notes suggest baking whole sweet potatoes by pricking the skin and roasting at 400°F for 40-50 minutes until tender, then scooping the flesh out. Using freshly baked sweet potatoes ensures a smoother texture and optimal flavor in the filling. Adjust seasoning with salt as preferred.
Ingredients
- 1 1/2 cups sweet potatoes flesh only, baked or steamed
- 1 chickpeas canned, rinsed and drained thoroughly
- 1/2 cup nutritional yeast
- 3 tablespoons hot sauce original cayenne or Xtra hot, or hot sauce of choice, Frank’s brand
- salt I didn’t need any, to taste as needed
- 6-8 flour tortilla substitute a gluten-free tortilla if needed, large
Instructions
- 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.
- 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.
- 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.
Notes
- This recipe uses about two medium sweet potatoes baked whole at 400°F for 40-50 minutes until soft, then scooped out.
- Adjust salt or hot sauce to taste to balance flavor according to preference.
- Large flour tortillas can be substituted with gluten-free varieties if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4large quesadillas
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1049mg | 44% |
| Potassium | 519mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 7092IU | 142% |
| Vitamin C | 1mg | 1% |
| Calcium | 155mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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