Yam Quesadillas
Reimagine taco night with these irresistible Yam Quesadillas, a flavorful fusion of sweet yams, spiced black beans, and gooey melted cheddar cheese wrapped in golden, crispy tortillas. Perfectly balanced with smoky cumin, paprika, and a hint of chili powder, the mashed yams bring a creamy texture and a delightful twist to this classic Mexican-inspired dish. Each quesadilla is pan-seared to perfection and served alongside tangy sour cream and zesty salsa for a vibrant, crowd-pleasing meal. Ready in just 35 minutes, these vegetarian quesadillas are an easy, satisfying option for busy weeknights or laid-back weekends. Garnished with fresh green onions, they’re as stunning to serve as they are delicious to eat!
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Recipe Information
Ingredients
- 2 medium yams
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoons chili powder
- 0.5 teaspoons salt
- 1 cup black beans
- 1.5 cups shredded cheddar cheese
- 6 medium flour tortillas
- 2 tablespoons butter
- 0.5 cups sour cream
- 0.5 cups salsa
- 2 stalks green onions
Instructions
Peel the yams and cut them into small cubes for faster cooking.
Bring a medium pot of water to a boil and add the yam cubes. Cook for 10-12 minutes or until they are tender when pierced with a fork. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cooked yams and mash them lightly with a fork.
Season the mashed yams with cumin, paprika, chili powder, and salt. Stir well to combine the spices evenly. Remove from heat and let cool slightly.
In a separate bowl, mash the black beans lightly with the back of a fork. Leave some texture for added bite.
Lay a tortilla flat and spread a generous layer of yam mixture over half of it. Top the yam mixture with a layer of black beans and sprinkle with shredded cheddar cheese.
Fold the tortilla in half to form a semicircle. Repeat the process with the remaining tortillas and fillings.
Heat 1 tablespoon of butter in a skillet over medium heat. Place a folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more butter as needed.
Slice the cooked quesadillas into wedges and garnish with sliced green onions.
Serve warm with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 5402 mg | 235% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 16.4 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1947 mg | 150% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2853 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
