Smashed Yam, Black Bean and Spinach Quesadillas

I’m not sure why I have never come up with this combination to this point as I love Mexican inspired food, sweet potatoes/yams, beans, and quesadillas. But alas, here it is! This was a wonderful dinner, both Brett and Jennifer approved, and surprisingly healthy for the sheer size and amount of flavor of the quesadillas.

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
tortillas
simple guacamole
salsa

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!