Sweet Potato Quesadillas
Hearty-healthy vegan quesadillas are perfect for a quick weeknight dinner!
Servings: 4 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.