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Yamadillas
Forks Over Knives, T. Colin Campbell and Caldwell Esselstyn--slightly tweaked by Eve
An easy, healthy variation on the classic quesadilla. We like to have these with a green salad for a simple supper.
910 g 2 lbs. garnet yams, peeled and cut into chunks
30 ml2 T. vegetable broth.
10 ml2 tsp. lime or lemon juice
1-2 tsp. minced chipotle in adobo sauce (or any thick, spicy salsa)
1-2 tsp. ground cumin
5 ml1 tsp. minced garlic
470 ml2 c, cooked, or one 15-ounce can black beans, drained
8 whole wheat tortillas
salsa and guacamole as desired
Instructions: Put the yams in a saucepot and cover with water. Bring to a boil, reduce heat, cover, and cook for about 12 minutes, until soft. Drain off the water and add the vegetable broth to the yams. Mash with a potato masher until quite smooth, then stir in the lime or lemon juice, chipotle, cumin and garlic. Mix well, stir in the black beans, and mix again.
Heat a large skillet to medium heat. Spread some of the yam mixture on half a tortilla, ten fold over and flatten. Place on the hot skillet and dry-fry a few minutes on each side until crispy on the outside and hot through. Serve with salsa and/or guacamole spooned on top.
Notes: I bought a can of chipotle in adobo sauce and divided it into small portions of about a tablespoon each. I wrapped these little blobs in squares of plastic wrap, put them all in a ziplock bag, and froze them. This way the sauce is always ready when I need it. If you don't have chipotle in adobo sauce, you could probably substitute any thick, spicy salsa.
Comments
Linda's tomato-free variation
Since I don't eat tomatoes, we left out the chilis in adobo sauce, and added chipotle powder, green chilis (canned), onion, and cumin. We used organic corn tortillas instead of wheat. Super yummy!----Linda H.