About the Dish

  • Sweet Potato

    Sweet Potato

  • PeachDish Salt

    PeachDish Salt

  • Shallot

    Shallot

  • Jalapeño Pepper

    Jalapeño Pepper

  • Garlic

    Garlic

  • Cilantro

    Cilantro

  • Parsley

    Parsley

  • Lime

    Lime

  • Black Beans

    Black Beans

  • Cheddar Cheese

    Cheddar Cheese

  • Flour Tortillas

    Flour Tortillas

  • Sour Cream

    Sour Cream

METHOD

1
• Heat oven to 400° F. Place a baking sheet in the oven to warm. • Peel sweet potato. Cut into 1/2-inch dice. • In a bowl, toss sweet potato with 1/4 teaspoon PeachDish Salt and 1 teaspoon cooking oil. • Carefully spread sweet potato on hot baking sheet. • Roast in oven until sweet potato is browned and tender, 12-14 minutes.
2
MISE EN PLACE • Peel and roughly chop shallot. • Discard jalapeño stem and seeds. Finely chop flesh. • Peel and mince garlic. • Pick and roughly chop cilantro and parsley leaves. • Halve lime. Juice 1 half, and cut remaining half into wedges. • Rinse and drain beans.
3
• Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add shallot, jalapeño and garlic. Cook, stirring, until shallot is translucent, 2-3 minutes. • Transfer shallot mixture to a bowl (reserve pan). Stir in cilantro, parsley, lime juice and 1/4 teaspoon PeachDish Salt.
4
• Transfer sweet potato to a bowl. • Fold in beans and cheese.
5
• Place pan over medium-low heat. Add 1/2 teaspoon cooking oil. Place 1 tortilla in the pan. Top one half of tortilla with 1/4 of sweet potato filling. • Fold empty tortilla half over filling, and press to seal. Cook until lightly browned on bottom, 1-2 minutes. • Carefully flip quesadilla. Cook until cheese melts and tortilla is lightly browned on bottom, 1-2 minutes. • Repeat with the remaining cooking oil, tortillas and filling.
6
• Slice quesadillas into wedges. • Serve with jalapeño chimichurri, sour cream and lime wedges. Enjoy!
7

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER