• Ready In:
  • Makes 8 servings

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.


  • 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.

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
about the author

Mary McDougall

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.

see more from this author
Free Download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives