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
• cumin to taste
• salt 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)