Chimichurri Sweet Potato Black Bean Quesadilla - 10 min
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
334 kcal
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Course
Main Course, Snacks
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Cuisine
Mexican, Vegan, gluten-free
Chimichurri Sweet Potato Black Bean Quesadilla - 10 min
Description
The recipe starts by blending fresh herbs, garlic, lime juice, vinegar, oregano, and seasoning into a chimichurri sauce with optional avocado for creaminess. This sauce lightly coats a mix of black beans, corn, roasted sweet potato cubes, chopped onions, and jalapeño or bell pepper, seasoned with cumin, chili powder, salt, and pepper. The mixture is spread inside tortillas with vegan cheese slices and cooked until the cheese melts and the tortillas are toasted. The quesadilla can be cooked folded or as a sandwich style with two tortillas.
The chimichurri-infused filling offers a fresh, herby, and slightly spicy balance to the sweet potatoes and beans. The dish can be complemented by additional chimichurri, salsa, or guacamole. Variations allow substitution of vegetables or using a garlic sauce in place of cheese.
Ingredients
Chimichurri:
- 1 cup parsley or one bunch parsley leaves and tender stems, chopped, packed
- 1/4 cup basil packed, or use cilantro
- 6 to 8 cloves garlic more the merrier, raw
- 2 tbsp extra virgin olive oil
- lime juice of 1
- 1 tsp apple cider vinegar or balsamic or red wine vinegar
- 1/2 tsp oregano dried
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp avocado optional, for creaminess
Quesadilla:
- 15 oz black beans drained or 1.5 cups cooked, or use other cooked beans of choice, canned
- 1/2 cup corn , boiled for a few mins if needed, then drained
- 1.5 cups sweet potato cubed, cooked, boiled or baked
- 1/2 cup onion chopped
- 1 jalapeno pepper finely chopped, or 1/4 bell pepper
- salt to taste
- cumin to taste
- black pepper a generous dash
- 1 tsp chili powder blend or taco spice blend; to taste
- vegan cheese slices such as Chao
- vegan mozzarella slices from Everyday Kitchen Book
- 4 tortillas (gluten free if needed)
Instructions
- Blend all the ingredients under chimichurri with a few tbsp of water until just about smooth. Taste and adjust salt and flavor. Add a pinch of sweetener to balance if needed.
- Mix black beans, corn, pepper, roasted sweet potato, onion, peppers and the spices in a bowl. Add some of the chimichurri to coat. (You can cook this mix a bit on a skillet to intensify the flavors at this point before using in the quesadilla or sandwich).
- Spread the mixture on one half of larger tortillas, add sliced cheese, fold over and grill until melted. Or use the whole tortilla and place on a pan over medium heat. add the filling, cheese, place another tortilla on top and cook over medium heat pressing occasionally.
- Slice and Serve with more chimichurri or some salsa or guacamole.
Notes
- Vegetables can be varied; caramelized onions add sweetness.
- The garlic sauce described can replace cheese for a dairy-free alternative.
- Recipe yields four servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 372mg | 16% |
| Potassium | 719mg | 15% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 8505IU | 170% |
| Vitamin C | 32.8mg | 36% |
| Calcium | 123mg | 12% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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