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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.9
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 208.8 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 10.9 g
  • Protein: 10.4 g

View full nutritional breakdown of Smashed Yam and Black Bean Quesadillas calories by ingredient
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Smashed Yam and Black Bean Quesadillas

Submitted by: TDUNAHOO

Introduction

Serve with mild salsa and a small green salad on the side. Serve with mild salsa and a small green salad on the side.
Number of Servings: 4

Ingredients

    1 large yam, peeled and cut into chunks

    1 tbsp extra virgin olive oil
    1 small onion, diced
    2 tsp ground cumin
    1/2 tsp chili powder
    2-3 cups cooked black beans, drained
    sea salt to taste

    Brown rice of corn tortillas (for gluten free)
    Spinach or arugula
    grated organic cheese (optional)

Directions

1. Preheat oven to 400 degreees. Place yams into a baking dish and add about 1/2 in water. Cover and bake for about 35 mins or until tender.
2. To make the beans, heat a large skillet over medium heat. Add olive oil then onion and saute for about 5-7 mins.
3. Add cumin, chili powder, beans and salt. using a fork or spatula smash black beans as you heat them until you get a consistency you like. set aside
4. In a clean 10 inch skillet, add one tortilla then spread a layer of black beans, spinach leaves, and cheese. Then add a few chunks of yams and smash them with back of form. Top with another tortilla. Heat over medium heat for about 2 mins, then flip and repeat.
5. transfer to plate and cut with a pizza cutter.

Number of Servings: 4

Recipe submitted by SparkPeople user TDUNAHOO.






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Member Ratings For This Recipe

  • really good!! i was surprised how well all those ingredients worked together! - 6/19/11

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  • came out great! i used garbanzo beans instead as well as more cottage cheese than regular cheese, i also added bell peppers and it was great! I love the flavor of the sweet potato, I never would have thought to use it like this. - 8/31/09

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