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Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute

June 3, 2018 By Richa 18 Comments

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   

Chimichurri Sweet Potato Black Bean Quesadilla - 10 minute Grilled Quesadillas with Beans. Roasted Sweet Potatoes, Peppers and Chimichurri. #Vegan #Nutfree #Soyfree #Recipe. Can be #Glutenfree #veganricha ! VeganRicha.com

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! 

Chimichurri Sweet Potato Black Bean Quesadilla - 10 minute Grilled Quesadillas with Beans. Roasted Sweet Potatoes, Peppers and Chimichurri. #Vegan #Nutfree #Soyfree #Recipe. Can be #Glutenfree #veganricha ! VeganRicha.com

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 minute Grilled Quesadillas with Beans. Roasted Sweet Potatoes, Peppers and Chimichurri. #Vegan #Nutfree #Soyfree #Recipe. Can be #Glutenfree #veganricha ! VeganRicha.com Chimichurri Sweet Potato Black Bean Quesadilla - 10 minute Grilled Quesadillas with Beans. Roasted Sweet Potatoes, Peppers and Chimichurri. #Vegan #Nutfree #Soyfree #Recipe. Can be #Glutenfree #veganricha ! VeganRicha.com Chimichurri Sweet Potato Black Bean Quesadilla - 10 minute Grilled Quesadillas with Beans. Roasted Sweet Potatoes, Peppers and Chimichurri. #Vegan #Nutfree #Soyfree #Recipe. Can be #Glutenfree #veganricha ! VeganRicha.com Chimichurri Sweet Potato Black Bean Quesadilla - 10 minute Grilled Quesadillas with Beans. Roasted Sweet Potatoes, Peppers and Chimichurri. #Vegan #Nutfree #Soyfree #Recipe. Can be #Glutenfree #veganricha ! VeganRicha.com

Chimichurri Sweet Potato Black Bean Quesadilla - 10 minute Grilled Quesadillas with Beans. Roasted Sweet Potatoes, Peppers and Chimichurri. #Vegan #Nutfree #Soyfree #Recipe. Can be #Glutenfree #veganricha ! VeganRicha.com
Print Recipe
5 from 6 votes

Chimichurri Sweet Potato Black Bean Quesadilla - 10 min

Chimichurri Sweet Potato Black Bean Quesadilla - 10 minute Grilled Quesadillas with Beans. Roasted Sweet Potatoes, Peppers and Chimichurri. Vegan Nutfree Soyfree Recipe. Can be Gluten-free
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Snack
Cuisine: Gluten-free, Mexican, Vegan
Keyword: blac kbean quesadilla recipe, black bean corn quesadilla, chimichurri, sweet potato quesadilla, vegan quesadilla
Servings: 4
Calories: 334kcal
Author: Vegan Richa

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

Use other veggies of choice, add some caramelized onion for variation.
Use the This garlic sauce instead of cheese.
 
Nutrition is 1 of 4 serves

Nutrition

Nutrition Facts
Chimichurri Sweet Potato Black Bean Quesadilla - 10 min
Amount Per Serving
Calories 334 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 372mg16%
Potassium 719mg21%
Carbohydrates 49g16%
Fiber 11g46%
Sugar 5g6%
Protein 11g22%
Vitamin A 8505IU170%
Vitamin C 32.8mg40%
Calcium 123mg12%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

Chimichurri Sweet Potato Black Bean Quesadilla - 10 minute Grilled Quesadillas with Beans. Roasted Sweet Potatoes, Peppers and Chimichurri. #Vegan #Nutfree #Soyfree #Recipe. Can be #Glutenfree #veganricha ! VeganRicha.com

Filed Under: main course, snack, soy free Tagged With: vegan, video

By Richa Hingle

Hi, I am Richa! I am a Recipe Creator, food photographer, videographer, Cookbook Author of Vegan Richa's Indian Kitchen & Vegan Richa's Everyday Kitchen. Love flavor, easy, creative food? then do stop by & try some!
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Comments

  1. Alex Indigo says

    June 3, 2018 at 6:34 am

    5 stars
    Thank you for sharing your recipes like this one.

    Reply
  2. OH LA LATKES says

    June 3, 2018 at 11:58 am

    These 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!

    Reply
  3. Diana says

    June 4, 2018 at 5:10 am

    I’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?

    Reply
    • Richa says

      June 4, 2018 at 4:46 pm

      yes, 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

      Reply
  4. Maneesha says

    June 4, 2018 at 7:20 pm

    5 stars
    Absolutely amazing recipe, Richa! We thoroughly enjoyed it! Especially the chimuchurri sauce! Deeeeelicious!

    Reply
    • Richa says

      June 4, 2018 at 9:57 pm

      awesome!!

      Reply
  5. Cassie Thuvan Tran says

    June 5, 2018 at 9:35 pm

    Oh quesadillas were a childhood favorite of mine! Absolutely LOVE this idea–definitely want to try with coconut wraps or brown rice tortillas!

    Reply
  6. Neerali Parag says

    June 9, 2018 at 5:30 am

    Hi Richa, can I replace the oil with more avo maybe? Will it spoil the taste balance?

    Reply
    • Richa says

      June 9, 2018 at 10:09 am

      Just 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.

      Reply
      • Neerali Parag says

        June 9, 2018 at 1:01 pm

        Thank you. Will let you know how it turns out.

        Reply
  7. Liz says

    June 12, 2018 at 4:30 am

    I’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!

    Reply
    • Richa says

      June 12, 2018 at 9:33 am

      oh with the peppers and beans. Same step. i’ll edit the recipe.

      Reply
  8. jamie says

    June 14, 2018 at 4:26 pm

    5 stars
    making 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!

    Reply
    • Richa says

      June 14, 2018 at 4:39 pm

      yay!

      Reply
  9. Sara says

    September 25, 2018 at 3:47 pm

    5 stars
    These are so good! Love the sauce.

    Reply
  10. Julia says

    January 13, 2019 at 9:38 am

    5 stars
    I’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!

    Reply
    • Richa says

      January 13, 2019 at 10:17 am

      awesome!

      Reply
  11. Toni Z Skoglund says

    August 24, 2019 at 9:53 am

    5 stars
    Love it just the way it is.
    We make these a few times a year.
    Quick and easy without sacrificing flavor.
    Thanks for the recipe!

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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