Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute

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))