Easy, cheesy, and creamy quesadillas with no animal products! These quesadillas are perfect when you need dinner NOW. Enjoy this healthy and low-fat spin on your favorite comfort dish.
These vegan quesadillas are perfect for those nights you’re too tired to cook: cheesy, creamy, and secretly filled with heart-healthy ingredients, this version will be sure to satisfy all your cravings.
Mashed sweet potatoes are key in making the creamy filling without cheese. Noochy Licious Nutritional Yeast lends that cheesy flavor and the chickpeas add a big dose of protein.
We recommend cooking a bunch of sweet potatoes at the beginning of the week so you can use them in a variety of recipes. Our go-to method: scrub clean, prick all over with a fork, wrap in aluminum, and bake in a 400°F oven for 40 to 50 minutes or until tender. They will keep in the fridge for up to 5 days.
To enjoy throughout the week, make the filling ahead of time, then stuff and cook your quesadillas as needed. Serve with a side of avocado and salsa.
Sweet Potato Quesadillas
Ingredients
- 2 large sweet potatoes
- 1 15 ounce can chickpeas drained and rinsed
- ½ cup Noochy Licious Nutritional Yeast
- 3 tablespoons hot sauce
- 8 large flour tortillas
Instructions
- Prick potato skins all over with a fork, wrap in aluminum foil, and bake in a 400°F oven for 40 to 50 minutes until fork tender. Let cool slightly, then scoop out the flesh and discard the skin.
- Combine the sweet potato flesh, chickpeas, Noochy Licious and hot sauce in a food processor. Blend until all ingredients are well combined and have a similar texture to thick hummus. Season with salt and pepper.
- Spread the filling evenly over 4 large tortillas. Top with the remaining tortillas and push together gently.
- Lightly grease a large 12-inch skillet with a bit of oil and heat over medium. Once the skillet is hot, add a prepared quesadilla. Place a smaller skillet or frying pan on top of the quesadilla to help form a crispy exterior. Cook the quesadillas for 3 minutes or until golden brown on one side, then flip and cook another 2 to 3 minutes. Repeat with the remaining quesadillas.
- Enjoy right away with diced avocado and salsa.