Yamadillas

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  • 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.

Ingredients

  • 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

Instructions

  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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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.

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