Queezle_Sister's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
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Website: Closet Cooking
Black beans, sweet potato, cheese, and the most delicious swiss chard pesto in a crunchy tortilla? These flavors really work well together.
I used freeze dried refried beans in place of the black beans suggested here, and I cooked the sweet potatoes in the microwave instead of as instructed in the recipe. I can only imagine that it would taste even better with the additional steps. BUT - you can also cut corners (like I did) and get dinner on the table in less than an hour - and that includes making the pesto.
I'll be making this one again.
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Surprisingly delicious! Garlic, cilantro and lime are the predominant flavors here. The bulk of the pesto, though, comes from swiss chard, and the nut was roasted pumpkin seeds. There was a bit of olive oil, but in this Pesto - no cheese! I prepared this using red swiss chard. It resulted in an unfortunate muddy green color - nothing like the picture in the book. I'd advise you to use yellow chard if you can.
This is a good way to use up swiss chard. I bought some on impulse at the Saturday farmer's market, and worried that it would go to waste over the 4th of July holiday.
My original intent was to prepare the swiss chard quesadillas we loved so much last year. But instead I found this recipe that converts the swiss chard into pesto, which is then used in quesadillas. Its pretty brilliant. My daughter remembers liking the quesadilla with uncooked chard better, but the boys might have preferred this one.
This sauce is so delicious I could eat it by the spoonful.
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