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Yamadillas

One of our cooking instructors at The McDougall Program, Colleen Patrick-Goudreau, makes a no-queso Quesadilla with hummus instead of cheese for the filling and it is a very popular dish. I decided to try it with mashed yams instead of the hummus and we loved the results! Serve with salsa (and guacamole, if you wish) spooned over the top. These can be eaten with a knife and fork, or cut into wedges, picked up with your fingers and dunked into the salsa and/or guacamole.

Serves: 8

Prep Time: 20 min

Cook Time: 5 min

Ingredients

2 Pounds Garnet yams, peeled and chunked
2 Tablespoons Vegetable broth
2 Tablespoons Chopped green chilies
2 Teaspoons Lime juice
1 Teaspoon Minced chipotle in adobo sauce
1/2 Teaspoon Ground cumin
1/2 Teaspoon Crushed garlic
1 15 Ounce Can Black beans, drained and rinsed
8 Whole wheat flour tortillas
As Needed Fresh salsa
As Desired Guacamole or Pea Guacamole

Directions

1 Place the yams in a stainless steel saucepot with enough water to cover.
2 Bring to a boil, reduce heat, cover and cook for about 12 minutes, until soft.
3 Drain water off and add the vegetable broth.
4 Mash with a potato masher until quite smooth, then stir in the green chilies, lime juice, chipotle, cumin and garlic. Mix well, stir in the black beans and mix again.
5 Heat a non-stick griddle or large sauté pan over medium heat.
6 Take one tortilla and spread some of the yam mixture on one half of the tortilla, fold over and flatten.
7 Place on the griddle and cook for about 2 1/2 minutes on each side, flipping several times to make sure they don’t burn.
8 Repeat with the remaining ingredients.
9 Serve on a plate with salsa and/or guacamole spooned over the top.
Hints: My version of Pea Guacamole can be found in the February 2009 newsletter. Colleen Patrick-Goudreau made a delicious Sweet Pea Guacamole during the June 2009 Celebrity Chef weekend event and her recipe is included in this newsletter. This makes quite a large amount, however, they store well in the refrigerator and reheat on the griddle to taste just like fresh-made the next day.
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