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Serve these with salsa (and guacamole, if you wish) spooned over the top. You can eat them with a knife and fork or cut them into wedges that you pick up with your fingers and dip into the salsa and/or guacamole (like this Pea Guacamole!).

From Forks Over Knives — The Plant-Based Way to Health

This vegan quesadilla recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app.

This vegan quesadilla recipe goes great with salsa or pea guacamole spooned over the top. You can eat them with a knife and fork even use your fingers!


  • 2 pounds garnet yams, peeled and diced
  • 2 tablespoons vegetable broth
  • 2 tablespoons chopped green chiles
  • 2 teaspoons fresh lime juice
  • 1 teaspoon minced chipotle peppers in adobo sauce
  • ¾ teaspoon ground cumin
  • ½ teaspoon minced garlic
  • 1 can (15 ounces) black beans, drained and rinsed
  • 8 whole-wheat tortillas
  • Fresh salsa of your choice
  • Pea Guacamole


  1. Put the yams in a stainless-steel saucepot with enough water to cover. Bring to a boil, then reduce the heat and simmer, covered, until soft, about 12 minutes. Drain the water and add the vegetable broth to the yams. Mash with a potato masher until quite smooth, then stir in the green chiles, lime juice, chipotle, cumin, and garlic. Mix well, stir in the black beans, and mix again.
  2. Heat a nonstick griddle or large skillet over medium heat. Spread some of the yam mixture on half of a tortilla, then fold it over and flatten. Place the folded tortilla on the griddle and cook it for about 2½ minutes on each side, flipping several times to make sure it doesn’t burn. Repeat with the remaining yam mixture and tortillas. Serve topped with salsa and/or guacamole.

    Note: This kid-friendly recipe makes quite a large amount. However, Yamadillas store well overnight in the refrigerator. Reheated on the griddle the next day, they’ll taste just like they were freshly made.

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Jean B.4 days ago
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I have never found oil free whole wheat tortillas in any store. Where can I buy them? or do I have to make them homemade so to be oil free.

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about the author

Mary McDougall, RN

Mary McDougall, RN, is a nurse and co-author of eight national bestselling books. She lectures nationwide, has created over 2,000 health-supporting recipes, and has been caring for people with diet and lifestyle medicine for 25 years.

This vegan quesadilla recipe goes great with salsa or pea guacamole spooned over the top. You can eat them with a knife and fork even use your fingers! see more from this author
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