Sweet Potato Hummus Quesadilla
Sweet Potato Hummus Quesadilla! Homemade sweet potato hummus with black beans, arugula, and pepperjack cheese. Easy dinner that's ready in 10 minutes. This hummus will make enough for 6-8 full quesadillas so you can either choose to make the entire batch and save for later (do this! especially with my cinnamon flatbreads) or halve the recipe.
Equipment
Ingredients
Sweet Potato Hummus:
- ½ cup sweet potato puree, about 1 small sweet potato, steamed or cooked all the way through and pureed.
- 1 lemon, juiced
- 2 garlic cloves, chopped
- 2 tbsp. tahini
- 1 can chickpeas, rinsed and drained
- ½ tsp. salt
- ½ tsp. ground cumin
- ¼ tsp. cayenne pepper
- ¼ tsp. ground cinnamon
- ½ tsp. chili powder
- 1 tbsp. water
- 3 tablespoons olive oil, reserved
Rest of the ingredients:
- 8 flour tortillas
- 1 cup black beans, rinsed and drained
- 4 cups very loosely packed arugula
- 1 cup shredded pepperjack cheese
Instructions
- Make the hummus
- Add all ingredients except olive oil into a high-powered blender or food processor. Puree until smooth. With the motor running, drizzle in 3 tbsp. of olive oil until incorporated.
- Make the quesadillas
- Heat a large non-stick pan over medium high heat. Spray with a little olive oil spray, if needed.
- Spread ~1/4 cup of the sweet potato hummus onto one side of the tortilla. Top with 1/4 cup black beans, 1/4 cup pepperjack cheese and 1 cup loosely packed arugula. Place on the skillet and top with the remaining tortilla. Cook for 5 minutes until golden brown, flipping once.
- Remove from skillet and slice.
Nutrition
Serving: 1quesadillaCalories: 509kcalCarbohydrates: 53gProtein: 18gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 22mgSodium: 885mgPotassium: 523mgFiber: 9gSugar: 6gVitamin A: 7249IUVitamin C: 22mgCalcium: 286mgIron: 5mg