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 9 votes
Prep Time 50 mins
Cook Time 10 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 4 large quesadillas
Calories 373 kcal

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.

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).