Ingredients:
- 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
Instructions:
- 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.
Category: Vegetarian main dishes