Black-Eyed Pea and Sweet Potato Quesadillas

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Democracy Dies successful Darkness

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By Joe Yonan.

These vegan quesadillas (would that marque them "queso-free-dillas"?) get their creamy texture from saccharine potatoes and deep, smoky spirit from a operation of spices. They travel unneurotic quickly, particularly if you usage canned black-eyed peas.

Serve with your favourite salsa.

Storage: Refrigerate the filling for up to 1 week; bring to country somesthesia earlier making the quesadillas.

Ingredients

1 tiny to mean saccharine potato, chopped into 1/2-inch cubes (about 1 1/2 cups oregon 9 ounces), oregon 1 1/2 cups pumpkin puree
One (15-ounce) tin no-salt-added black-eyed peas, rinsed and drained, oregon 1 1/2 cups home-cooked black-eyed peas, drained
1 spoon dried oregano
1 spoon smoked Spanish paprika (pimenton)
1/2 spoon ail powder
1/4 spoon to 1/2 spoon crushed cayenne pepper, oregon arsenic needed
1/8 spoon crushed allspice
1/2 teaspoons good salt, oregon arsenic needed
Freshly crushed achromatic pepper
Tabasco oregon different blistery condiment of choice
1/4 cupful plain vegan yogurt
3 tablespoons nutritional yeast
2 tablespoons rootlike oil, divided
8 (6-inch) maize tortillas
1/4 cups chopped caller parsley (may substitute cilantro)

Nutritional Facts

Per serving

Calories
290
Fat
10 g
Saturated Fat
2 g
Carbohydrates
45 g
Sodium
380 mg
Protein
9 g
Fiber
9 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Easy Vegan Cookbook," by Kathy Hester (Page Street, 2015).

Tested by Joe Yonan.

Published September 6, 2015

Updated March 15, 2026