I’m not sure why I have never come up with this combination to this point as I love Mexican inspired food, sweet potatoes/yams, beans, and quesadillas. But alas, here it is! This was a wonderful dinner, both Brett and Jennifer approved, and surprisingly healthy for the sheer size and amount of flavor of the quesadillas.
Note: I use organic jewel yams during the winter as they are tasty and always available at my local grocery store, during the summer I use sweet potatoes or whatever kind of yams are available at the farmer’s market. I understand these two terms are used pretty interchangeably in the US and either can be used in any of these recipes. I think there are differences in what the terms refer to elsewhere, but for the purposes of my blog, I am referring to brownish-red tubers with the orange insides.
And now presenting the Smashed Yam, Black Bean and Spinach Quesadilla with Simple Guacamole.