Note: I use organic jewel yams during the winter as they are tasty and always available at my local grocery store, during the summer I use sweet potatoes or whatever kind of yams are available at the farmer’s market. I understand these two terms are used pretty interchangeably in the US and either can be used in any of these recipes. I think there are differences in what the terms refer to elsewhere, but for the purposes of my blog, I am referring to brownish-red tubers with the orange insides.
And now presenting the Smashed Yam, Black Bean and Spinach Quesadilla with Simple Guacamole.
Smashed Yam and Black Bean Quesadilla
1 large yam/sweet potato, baked and mashed
1-2 cups cooked black beans
1 cup frozen sweet corn
1/2 red bell pepper, roasted
1 9 oz. bag baby spinach
1/4 cup veggie broth
2-3 cloves garlic, minced
1/2 red onion, minced
cumin (to taste)
chili powder (to taste)
Mexican oregano (to taste)
cayenne (to taste)
salt (to taste)
1 tsp coconut oil per quesadilla
Bake yam/sweet potato and mash.
Heat a couple tbsp of water in a skillet and add garlic, cooking until soft. Add beans, corn and spices and heat through. Remove from heat.
Meanwhile, heat veggie broth in a small pan and add spinach in batches, cooking until soft.
Heat coconut oil in a large skillet.
Layer mashed sweet potatoes and cooked veggie/bean mixture into warmed tortillas.
Place in skillet and cook on each side until golden brown, checking often to avoid burnage.
Top with salsa and simple guacamole.
‘Til next time!