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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • PeachDish Salt

    PeachDish Salt

  • Black Beans

    Black Beans

  • Tortillas


  • Butter


  • Sour Cream

    Sour Cream

  • Shallot


  • Jalapeño


  • Cilantro


  • Parsley


  • Lemon



Please read entire recipe before beginning.
Peel sweet potato, then cut into 1/2-inch chunks. In a small bowl combine sweet potato, 1/2 teaspoon PeachDish salt and 1 teaspoon cooking oil; mix thoroughly. Remove hot baking pan from oven (use your oven mitt!). Spread sweet potatoes evenly in pan, and return pan to oven. Cook 12-14 minutes, or until sweet potatoes are browned and tender.
While sweet potatoes cook, prepare your mise en place for the chimichurri: Peel, halve and thinly slice shallot. Cut jalapeno in half lengthwise, and remove and discard stem and seeds. Thinly slice jalapeno, then rough chop those slices until almost minced. Remove skin from garlic and mince. Rough chop the thin slices of shallot. Pick and roughly chop cilantro and parsley leaves. Cut lime in half; juice 1 half and cut the other into small wedges.
In a sauté pan over medium heat, cook olive oil, shallot, jalapeno and garlic 2-3 minutes while stirring, or until shallot is translucent. Transfer to a small bowl and add cilantro and parsley, lime juice and 1/4 teaspoon PeachDish salt. Mix well and set aside.
When sweet potatoes have cooked, transfer them to a medium bowl. Add black beans and cheese and mix well.
Return the sauté pan to medium-low heat. Add 1/2 teaspoon cooking oil and 1/4 pat butter. Place one tortilla in the pan. One one half of the tortilla, carefully spoon about 1/4 of the sweet potato mixture. Fold the other half of the tortilla over the filling. Cook 1-2 minutes, or until lightly browned on the bottom. Carefully flip quesadilla and cook 1-2 minutes more, or until lightly browned on the bottom and the cheese is melted. Repeat with the remaining oil, butter, tortillas and filling.
Cut the quesadillas into thirds so that each person gets 6 pieces. Serve with chimichurri, sour cream and lime wedges. Enjoy!