This is a great change of pace from your regular old quesadilla.
Sweet Potato and Black Bean Quesadillas for Two
- Chimichurri Ingredients:
- 3 shallots minced
- 2 cloves garlic minced
- 1 limes quartered
- 1 small bunch cilantro chopped
- 5-10 sprigs parsley chopped
- I jalepeno diced
- Quesadilla Ingredienets:
- 4 flour tortillas
- 1 sweet potato
- 1/2 can black beans
- 1-1/2 cups shredded monterey jack white cheddar or other mexican cheese
- sour cream for garnish
- salsa for garnish
- 1/2 tbsp butter
- Salt and Pepper
- Olive oil
Heat oven to 400.
Peel and dice sweet potatoes, into small cubes. Drizzle with olive oil, salt and pepper and bake 20-25 minutes until tender.
While potatoes are baking, prepare and chop the rest of your ingredients.
Add 1 tsp olive oil to a small pan, and add the shallots, jalepeno, garlic, cilantro and parsley. Juice 1/2 of the lime. Over medium heat, saute until the shallot is translucent.
When the sweet potatoes are tender, add to a medium sized bowl. Add the black beans and cheese, mixing well. Then add your jalepeno chimi churri and mix to blend.
In a saute pan, add a small bit of butter, a splash of olive oil and heat. Place tortillas on the counter, add your filling and fold over. When the pan is hot, add quesadilla and brown thoroughly on both sides.
Cut into wedges and serve with sour cream and salsa.