A new take on quesadillas that leaves you guilt free from eating 7 of them :]
- 5 yams, about 3 lbs.
- 3 tablespoon vegetable stock-used low sodium for this recipe.
- 4 ounces of green chili (equivalent to a small can).
- 1 yellow onion.
- 3 gloves of garlic, minced.
- 1 can of black beans-rinsed & drained.
- Juice from half a lime.
- 1 teaspoon of red pepper.
- 1 teaspoon of chili powder.
- 1 teaspoon of oregano.
- 1 teaspoon each of salt & black pepper.
- A tiny pinch of smoked paprika.
First prep your yams by removing skin and setting a pot of water to boil. Boil yams for 10-15 minutes. I poke holes into the yams with a fork to allow them to cook quickly.
Remove yams & set aside.
Heat coconut oil in a deep sauté pan, brown onion, garlic and green chili’s:
Turn heat off then move to warming corn tortillas. Heat for a small amount of time then remove from griddle or skillet and use tortillas as a plate for your yam mix. You’ll use a second tortilla to top them off reminiscent of a torta. They will go back into the heat and cook until tortillas are brown:
Remove from heat, set aside. Once cooled cut them into halves. This recipes provides enough yamadillas to feed a family of four.
Check out the video below for more instruction! :