|2 servings||calories per servings 720||protein serving 23 g||carbs per serving 86 g||total fat per serving 32 g|
Quesadillas are usually all about the cheese, but this dish puts sweet potatoes and black beans front and center–with white cheddar providing just the right amount of creaminess to tie it all together. A jalapeño chimichurri comes together in minutes, adding a bit of heat and zing for a finishing touch. As always, remember to be cautious to wash your hands or wear gloves when handling the raw jalapeño!
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||86 g|
|Dietary Fiber||9 g|
• 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.
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.
• 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.
• Transfer sweet potato to a bowl.
• Fold in beans and cheese.
• 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.
• Slice quesadillas into wedges.
• Serve with jalapeño chimichurri, sour cream and lime wedges. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...