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Black-Eyed Pea and Sweet Potato Quesadillas

Black-Eyed Pea and Sweet Potato Quesadillas 4.000

Dixie D. Vereen for The Washington Post

Weeknight Vegetarian Sep 7, 2015

These vegan quesadillas (would that make them "queso-free-dillas"?) get their creamy texture from sweet potatoes and deep, smoky flavor from a combination of spices. They come together quickly, especially if you use canned black-eyed peas.

Serve with your favorite salsa.

Make Ahead: The filling can be refrigerated for up to 1 week; bring to room temperature before making the quesadillas.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 small to medium sweet potato, cut into 1/2-inch cubes (about 1 1/2 cups or 9 ounces), or 1 1/2 cups pumpkin puree
  • One 15-ounce can no-salt-added black-eyed peas, rinsed and drained, or 1 1/2 cups home-cooked black-eyed peas, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked Spanish paprika (pimenton)
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon ground cayenne pepper, or as needed
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt, or as needed
  • Freshly ground black pepper
  • Tabasco or other hot sauce of choice
  • 1/4 cup plain vegan yogurt
  • 3 tablespoons nutritional yeast
  • 2 tablespoons vegetable oil
  • Eight 6-inch corn tortillas
  • 1/4 cup chopped parsley (may substitute cilantro)

Directions

If you use pumpkin puree, you can skip this step: Place the sweet potato pieces in a saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to medium; cook until the potato pieces can be easily pierced with a fork, 5 to 10 minutes, then drain.

Combine the cooked sweet potato or pumpkin puree, the black-eyed peas, oregano, smoked paprika, garlic powder, cayenne pepper (to taste) and allspice in a medium bowl; mash well until the black-eyed peas have broken down and the spices are well incorporated. Add the 1/2 teaspoon salt, and the black pepper and hot sauce (to taste).

Mix in the yogurt and nutritional yeast. Taste, and adjust the seasonings as needed.

Heat some of the oil in a skillet over medium heat. Once the oil shimmers, spread one-quarter of the filling mixture on one tortilla, sprinkle with parsley and top with another tortilla. Place in the pan; cook for 2 to 3 minutes on each side, until lightly browned and crisp. Repeat with the remaining oil, tortillas and filling.

Serve warm.

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Recipe Source

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

Tested by Joe Yonan.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (7)

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Nutritional Facts

Calories per serving: 290


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 380mg 16%

Total Carbohydrates: 45g 15%

Dietary Fiber: 9g 36%

Sugar: 3g

Protein: 9g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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