This plant-based quesadilla recipe brings together two pantry staples—chickpeas and sweet potatoes—for a meal that’s warm, hearty, and full of flavor. Blended with spices, lemon juice, and a touch of heat, the filling is smooth and savory with a subtle sweetness from the sweet potatoes. Add in melty plant-based cheese and crisp gluten-free tortillas, and you’ve got a satisfying dish that’s easy to make and easy to enjoy.
More than just delicious, these quesadillas offer a mix of nutrients that support everyday energy and balance. Chickpeas are rich in plant-based protein and fiber, which support digestion and help maintain steady energy. Sweet potatoes are a great source of complex carbs, beta-carotene (a precursor to vitamin A), and potassium. Together, they make a filling that’s comforting, nourishing, and ideal for everything from quick weeknight dinners to low-effort weekend meals.
You can keep it simple or dress it up with toppings like guacamole, salsa, or jalapeños. However you serve it, this is a recipe that brings versatility, flavor, and feel-good ingredients to the table—no overthinking required.
Recipe
Serves 4
12 oz. (340g) cooked sweet potato (flesh only)
8.4 oz. (240g) canned chickpeas, rinsed and drained
3 tbsp. hot sauce of choice (adjust to taste)
1½ cups (150g) shredded plant-based cheese (cheddar-style recommended)
½ tsp garlic powder
¼ tsp smoked paprika or ground cumin
1–2 tsp lemon juice
Salt, to taste
8 large gluten-free tortillas (We like Siete)
1 tbsp olive oil (for cooking)
Optional toppings: Guacamole, salsa, jalapeños
How to Prepare
Make the Filling:
In a food processor, combine the sweet potato, chickpeas, hot sauce, garlic powder, paprika (or cumin), and lemon juice. Blend until smooth and thick. Taste and season with salt as needed.
Assemble the Quesadillas:
Spread the chickpea-sweet potato mixture evenly over 4 tortillas. Sprinkle the shredded plant-based cheese on top of the filling. Cover each with a second tortilla and press gently to seal.
Cook the Quesadillas:
Heat a large skillet over medium heat and brush or spray with olive oil.
Cook each quesadilla for about 3 minutes per side, pressing gently with a spatula, until golden and crisp and the cheese has melted. Repeat for all.
Serve:
Slice into wedges and serve warm with your favorite toppings—like guacamole, salsa, and jalapeños.
