Go Back
+ servings
sweet potato quesadillas with jalapenos and avocado on butcher paper

Sweet Potato Chickpea Quesadillas

Nisha Vora
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.
5 from 7 votes
Prep Time 50 mins
Cook Time 10 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 4 large quesadillas

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

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.

Video

Notes

*This is approximately 2 medium sweet potatoes. To bake the potatoes, prick them all over with a fork and bake (skin on) at 400°F/200°C for 40-50 minutes until very fork tender. Once cool enough to handle, scoop the flesh out of the skin (discard the skin).
Keyword baked sweet potato, chickpea, easy, quesadillas
Tried this recipe?Let us know how it was!