Black-eyed Pea Quesadillas

Author: Recipes_kw
No ratings yet
Prep Time 20 mins
Total Time 20 mins
Course Main Course, Snacks
Cuisine Mexican
Servings 4 Servings


  • Stove
  • Food Processor


  • 1 1/2 cups sweet potato peeled, chopped
  • 15 oz black-eyed peas canned, drained, rinsed
  • 1 tsp thyme dried
  • 1 tsp paprika powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne powder
  • 1/8 tsp allspice powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper fresh cracked
  • 1/4 tbsp sour cream plant-based *see our Cashew Sour Cream recipe link
  • 1/8 tsp liquid smoke
  • 8 pieces tortilla whole wheat, no flour added


  • Place the sweet potatoes in a saucepan and cover with water. Bring to a boil, then lower to medium heat. Simmer until fork tender about 10 minutes then drain the excess water.
  • Add the sweet potato, black-eyed peas, thyme, paprika, garlic powder, cayenne, salt, pepper and all spice into a food processor and pulse until the mix is mashed well.
  • Mix in the "sour cream" and liquid smoke.
  • Heat a skillet over medium heat while you spread the bean mixture on one tortilla and top with another. Cook in the skillet about 4 minutes on each side. Enjoy!


Serves well with your favorite salsa. 

My Notes

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