Smashed Yam and Black Bean Quesadillas (Serves 4)
1 large yam, peeled and cut into chunks
1 tbsp extra virgin olive oil
1 small onion, diced small
2 tsp ground cumin
½ tsp chilli powder
2 to 3 cups cooked black beans, well drained
sea salt, to taste
brown rice or whole wheat tortillas
spinach or arugula leaves
grated organic cheese, optional
Preheat oven to 400 degrees F. Place yams into baking dish and add about ¼ inch of water. Cover and bake for about 35 minutes or until very tender.
To make the beans, heat a large skillet over medium heat. Add olive oil then onions; sauté for about 5 to 7 minutes or until onions are very tender.
Add cumin, chilli powder, black beans, and salt. Using a fork or the back of a spatula, smash the black beans as you heat them with the onions. Continue turning and smashing until the desired consistency has been reached. Set aside in a bowl.
In a clean 10 inch skillet, add one tortilla then spread a layer of black beans, spinach leaves, and cheese if desired. Then add a few chunks of yams and smash them with the back of a fork. Top with another tortilla. Heat over medium heat for about 2 minutes then flip the quesadilla and heat the other side for another 2 minutes. The trick to making these is to make sure you don’t add to much filling!
Transfer to a plate and cut into slices with a pizza cutter.