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Smashed Yam, Black Bean and Spinach Quesadillas

Posted Aug 24 2008 9:52pm
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.

































Smashed Yam and Black Bean Quesadilla


1 large yam/sweet potato, baked and mashed

1-2 cups cooked black beans

1 cup frozen sweet corn

1/2 red bell pepper, roasted

1 9 oz. bag baby spinach

1/4 cup veggie broth

1 clove garlic, minced

onion powder (to taste)

cumin (to taste)

chili powder (to taste)

Mexican oregano (to taste)

cayenne (to taste)

salt (to taste)



1 tsp coconut oil per quesadilla

tortillas

simple guacamole

salsa



Bake yam/sweet potato and mash.



Heat a couple tbsp of water in a skillet and add garlic, cooking until soft. Add beans, corn and spices and heat through. Remove from heat.



Meanwhile, heat veggie broth in a small pan and add spinach in batches, cooking until soft.



Heat coconut oil in a large skillet.



Layer mashed sweet potatoes and cooked veggie/bean mixture into warmed tortillas.



Place in skillet and cook on each side until golden brown, checking often to avoid burnage.



Top with salsa and simple guacamole.



‘Til next time!
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