Chimichurri Sweet Potato Black Bean Quesadilla - 10 min

Chimichurri:

• 1 cup packed Parsley , or one bunch parsley leaves and tender stems, chopped
• 1/4 cup basil packed, or use cilantro
• 6 to 8 cloves of raw garlic , more the merrier
• 2 tbsp extra virgin olive oil
• Juice of 1 lime
• 1 tsp vinegar apple cider or balsamic or red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp or more avocado for creamyness optional

Quesadilla:

• 15 oz can black beans drained or 1.5 cups cooked, or use other cooked beans of choice
• 1/2 cup corn , boiled for a few mins if needed, then drained
• 1.5 cups cubed (cooked) sweet potato, boiled or baked
• 1/2 cup chopped onion
• 1 jalapeno or 1/4 bell pepper finely chopped
• salt and cumin to taste
• a generous dash of black pepper
• 1 tsp or more chili powder blend or taco spice blend to taste
• Vegan Cheese Slices such as Chao
• Or Vegan mozzarella slices from Everyday Kitchen Book
• 4 tortillas (gluten free if needed)