Chimichurri Sweet Potato Black Bean Quesadilla - 10 minute Grilled Quesadillas with Beans. Roasted Sweet Potatoes, Peppers and Chimichurri. Vegan Nutfree Soyfree Recipe. Can be Gluten-free

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Main Course, Snack
  • Cuisine: Gluten-free, Mexican, Vegan

Ingredients

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))

Method

  1. 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.
  2. 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).
  3. 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.
  4. Slice and Serve with more chimichurri or some salsa or guacamole.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.