Mmm Yamadillas 

A new take on quesadillas that leaves you guilt free from eating 7 of them :] 

You’ll need:

  • 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. 

Begin to smash your cooked yams so they become nice and mushy: 

When cooking mashed yams, pour 3 tablespoons of vegetable stock over them, continue to mash them up!

Remove yams & set aside.

Heat coconut oil in a deep sauté pan, brown onion, garlic and green chili’s:

Once to onions are translucent, mix yams & black beans into pan. Add the lime juice and remaining spices: 

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! : 

Enjoy xoxo

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