- Prep-time: / Ready In:
- Makes 8 servings
- Serving size: ½ yamadilla
- Print/save recipe
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!).
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
- 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.
- 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.
Nutritional Information:
Per serving (½ yamadilla): 314 calories, 60 g carbohydrates, 9.1 g protein, 4.5 g total fat, 2.1 g saturated fat, 0 g cholesterol, 300 mg sodium, 13 g fiber, 2.1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (7)
(5 from 3 votes)Delicious! Even better is that leftovers are easy to throw together in 5 minutes.
I make these all the time and they are fantastic, but I want to clarify that the recipe needs SWEET POTATOES not YAMS. They are very different things. I know in some places in the US they are often used interchangeably, but it might confuse people from other places.
Subbed sweet potatoes for yams and was delicious!
Love this recipe! I make my own homemade corn tortillas (easier than you might think) and I really enjoy the big flavor in these! If I’m really on top of things, I pair it with Mexican Lime Soup and I’m in heaven.
Share your corn tortilla recipe?! Pleeease!
I have never found oil free whole wheat tortillas in any store. Where can I buy them? or do I have to make them homemade so to be oil free.
Ezekiel 4:9 sprouted grain tortillas :). You sometimes can find them in the frozen bread section of the store. They also make delicious sprouted whole grain bread. All are oil-free!