Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute Grilled Quesadillas with Beans. Roasted Sweet Potatoes, Peppers and refresghing Chimichurri sauce. Vegan Nutfree Soyfree Recipe. Can be Gluten-free. Jump to Recipe
When I made this Black Bean Chimichurri Salad, I had noted in my recipe notebook to make a grilled sandwich or quesadilla with it. The Roasted Sweet potatoes, some beans, crunchy veggies, Refreshing Chimichurri and vegan cheese is a perfect grilled combination in a quesadilla or sandwich.
Use cooked beans of choice such as black, kidney or pinto, some crunchy or roasted peppers or veggies and sweet potatoes and grill it all up with the chimichurri sauce and optional vegan cheese. This garlic sauce drizzle also works great. It thickens and sticks to make a cheesy addition that holds the veggies together.
Easy, Summery, Delicious. Yes and yes!
More Grilled Recipes from the blog
- 10 Minute Taco Spiced White Bean Pepper jack quesadillas
- Grilled Cauliflower Cheddar Pesto Zucchini Sandwich
- Grilled Red Pepper Hummus Roasted Sweet Potato Sandwich
- Grilled Buffalo Millet and Ranch Sandwich
- Roasted Veggie Sandwich
Use my GF Sweet potato flatbread to make these gluten -free.
Chimichurri Sweet Potato Black Bean Quesadilla - 10 min
Ingredients
Chimichurri:
- 1 cup (60 g) packed parsley , or one bunch parsley leaves and tender stems, chopped
- 1/4 cup (6 g) 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 (0.5 tsp) dried oregano
- 1/4 tsp (0.25 tsp) salt
- 1/4 tsp (0.25 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 (77 g) corn , boiled for a few mins if needed, then drained
- 1.5 cups (199.5 g) cubed (cooked) sweet potato, boiled or baked
- 1/2 cup (80 g) 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)
Instructions
- 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.
Video
Notes
Nutrition
Alex Indigo says
June 3, 2018 at 6:34 amThank you for sharing your recipes like this one.
OH LA LATKES says
June 3, 2018 at 11:58 amThese Quesadillas looks so, so delicious and your pictures made me so hungry now. I wish I had all these ingredients at home. Have to make them asap!
Thanks for sharing!
Diana says
June 4, 2018 at 5:10 amI’m on the low fodmap diet and need to avoid black beans – any suggestions for what I can use as replacement? would lentils/chickpeas work?
Richa says
June 4, 2018 at 4:46 pmyes, use any beans, chickpeas or lentils. You can also precook the mixture so the veggies and beans pick up flavor from the chimihurri and the spices before adding to the quesadilla
Maneesha says
June 4, 2018 at 7:20 pmAbsolutely amazing recipe, Richa! We thoroughly enjoyed it! Especially the chimuchurri sauce! Deeeeelicious!
Richa says
June 4, 2018 at 9:57 pmawesome!!
Cassie Thuvan Tran says
June 5, 2018 at 9:35 pmOh quesadillas were a childhood favorite of mine! Absolutely LOVE this idea–definitely want to try with coconut wraps or brown rice tortillas!
Neerali Parag says
June 9, 2018 at 5:30 amHi Richa, can I replace the oil with more avo maybe? Will it spoil the taste balance?
Richa says
June 9, 2018 at 10:09 amJust skip the oil and add a bit of water as needed for the consistency. Too much avo would take away from the fresh herb flavor.
Neerali Parag says
June 9, 2018 at 1:01 pmThank you. Will let you know how it turns out.
Liz says
June 12, 2018 at 4:30 amI’m looking forward to trying this. Where do the 1/2 cup of onions get added? I don’t see them mentioned in the directions. Thanks!
Richa says
June 12, 2018 at 9:33 amoh with the peppers and beans. Same step. i’ll edit the recipe.
jamie says
June 14, 2018 at 4:26 pmmaking this for the first time today…my first ever chimichurri. I omitted the xvoo and added half a half avocado. Fresh parsley and oregano plus basil and a tiny bit of cilantro. Did the first 40 plus years of my life really go by without tasting this till now?! Yum! Thanks for sharing – mmmm!
Richa says
June 14, 2018 at 4:39 pmyay!
Sara says
September 25, 2018 at 3:47 pmThese are so good! Love the sauce.
Julia says
January 13, 2019 at 9:38 amI’ve had to stop buying tortillas because my husband eats them all (3 at a time, as they are, warmed and rolled up) and when I go to the fridge to get some out they are all gone. He’s not quite so keen on whole wheat pitta bread so I buy that and use it instead. I cut the pitta in half, open the half up fully so I can load it more easily, fold it back in half and put it in the toasted sandwich maker. Super fresh tasting & yummy. Thanks Richa!
Richa says
January 13, 2019 at 10:17 amawesome!
Toni Z Skoglund says
August 24, 2019 at 9:53 amLove it just the way it is.
We make these a few times a year.
Quick and easy without sacrificing flavor.
Thanks for the recipe!