Empty My Fridge
Chimichurri Sweet Potato Black Bean Quesadilla
Ingredients
- Parsley1 cup
- Basil¼ cups
- Garlic6–8 cloves
- Extra virgin olive oil2 tbsp
- Lime
- Red wine vinegar1 tsp
- Oregano · dried½ tsp
- Salt¼ tsp
- Black pepper¼ tsp + 1
- Avocado2 tbsp
- Black bean15 oz
- Sweet corn½ cups
- Sweet potato · cubed1 ½ cups
- Onion · chopped½ cups
- Bell pepper · finely chopped1
- Cumin
- Chili powder1 tsp
- Vegan cheese
- Mozzarella cheese
- Tortilla4
Instructions
- Blend all the chimichurri ingredients with a few tablespoons of water until nearly smooth. Taste and adjust the salt and seasoning, adding a pinch of sweetener if needed to balance.
- In a bowl, mix the black beans, corn, bell pepper, roasted sweet potato, onion, the peppers and spices. Add some chimichurri to coat. Optionally, cook the mix in a skillet to deepen the flavour before filling the quesadillas.
- Spread the filling on one half of a large tortilla, add sliced vegan cheese, fold over and grill until the cheese melts. Alternatively, place a whole tortilla in a pan over medium heat, add the filling and cheese, top with a second tortilla and cook over medium heat, pressing occasionally.
- Slice and serve with more chimichurri, salsa or guacamole.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionCheeseBell pepperLimeMozzarella cheeseSweet cornTortilla
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