It has been my experience that most things that make good taco filling also make good quesadilla filling and so whenever I make tacos I try to make sure that there are some leftovers to make quesadillas. I mean, you really cannot go wrong taking an already tasty filling and covering it with ooey gooey melted cheese, placing it in a tortilla and grilling it until it is golden brown and crispy! It was with this in mind that I made these sweet potato and black bean quesadillas with swiss chard pesto with the leftovers from the tacos. I kept things nice and simple and filled the quesadillas with the chipotle roasted sweet potato and black beans along with some of the swiss chard salsa and of course, plenty of cheese. As is sometimes the case, these sweet potato and black bean quesadillas with swiss chard pesto turned out to be even better than the tacos that inspired them!
The swiss chard pesto is so good that it is ok to cover the quesadillas in even more of it!
Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto
Chipotle roasted sweet potatoes with seasoned black beans with a spicy swiss chard salsa smothered in ooey gooey melted cheese all grilled in a tortilla until it’s lightly toasted, golden brown and crispy.
- 1 (10 inch) tortilla
- 1/2 cup cheddar cheese, shredded
- 1/4 cup chipotle roasted sweet potatoes and chipotle black beans
- 1 tablespoon swiss chard salsa
- Place the tortilla in a pan, sprinkle half of the cheese over half of the tortilla, then top with the chipotle roasted sweet potatoes and chipotle black beans, swiss chard salsa and the remaining cheese.
- Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
- Serve garnished with more salsa and herbs.
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