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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • PeachDish Salt

    PeachDish Salt

  • Shallot


  • Jalapeño


  • Garlic


  • Cilantro


  • Parsley


  • Lime


  • Black Beans

    Black Beans

  • White Cheddar Cheese

    White Cheddar Cheese

  • Flour Tortillas

    Flour Tortillas

  • Sour Cream

    Sour Cream


Heat oven to 400° F. Place a baking pan in the oven to warm.
Peel sweet potato, and cut into 1/2-inch chunks. In a medium bowl, combine sweet potato, 1/4 teaspoon PeachDish Salt and 1 teaspoon cooking oil. Mix thoroughly. Carefully remove hot baking pan from oven. Spread sweet potatoes evenly in pan, and return pan to oven. Cook until sweet potatoes are browned and tender, 12-14 minutes.
While sweet potatoes cook, prepare your mise en place: Peel, halve and roughly chop shallot. Halve jalapeño lengthwise, and remove and discard stem and seeds. Finely chop jalapeño flesh. Peel and mince garlic. Pick and roughly chop cilantro and parsley leaves. Halve lime; juice 1 half, and cut the other half into small wedges. Rinse and drain beans.
Make the chimichurri: Heat a sauté pan over medium heat. Add 1 teaspoon olive oil, shallot, jalapeño and garlic. Cook, stirring, until shallot is translucent, 2-3 minutes. Transfer to a small bowl. Add cilantro, parsley, lime juice and 1/4 teaspoon PeachDish Salt. Mix well, and set aside. (Reserve pan.)
When sweet potatoes have cooked, transfer them to a mixing bowl. Add black beans and cheese, and mix well.
Return the sauté pan to medium-low heat. Add 1/2 teaspoon cooking oil. Place 1 tortilla in the pan. One one half of the tortilla, spoon about 1/4 of the sweet potato mixture. Fold the other half of the tortilla over the filling. Cook until lightly browned on the bottom, 1-2 minutes. Carefully flip quesadilla, and cook until lightly browned on the bottom and the cheese is melted, 1-2 minutes more. Repeat with the remaining 1 1/2 teaspoons cooking oil, tortillas and filling.
Slice quesadillas into thirds. Serve with chimichurri, sour cream and lime wedges. Enjoy!