Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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))

Instruction

  • 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 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.