Black Bean and Yam Quesadilla

Black Bean and Yam Quesadilla

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100% would make it again
Cook Skill:
  • Each serving
  • 490 cal
  • 18g fat (9g sat)
  • 35mg chol
  • 780mg sodium
  • 68g carb
  • 12g fiber
  • 11g sugars
  • 19g protein


  • 1 teaspoon olive oil, plus extra for spraying
  • 1/2 cup finely chopped onions
  • 1 clove garlic, finely chopped
  • 1 teaspoon Mexican seasoning (available in bulk spices)
  • 2 teaspoons water
  • 1 cup grated yam (about 1/2 yam)
  • 1/4 cup canned black beans, rinsed and drained
  • Salt and pepper, to taste
  • 2 corn or wheat tortillas
  • 1/3 cup grated cheddar or Monterey Jack cheese
  • Prepared salsa


Heat oil in a nonstick skillet over medium heat. Add onions and garlic and sauté for
 3 minutes or until onions are soft. Add Mexican seasoning and water and cook 1 more minute, stirring. Stir in yams and beans. Cover and cook for about 6 minutes, until yams are tender but not mushy. Season with salt and pepper. Transfer mixture to a bowl.

Place 1 tortilla in the skillet; spray with olive oil. Turn over and spray the other side. Add some yam mixture to half of the tortilla, top with some cheese and fold tortilla in half. Cook in a skillet on each side for about 2 minutes, until cheese melts and filling is warm. Repeat with 
other tortilla. Serve with prepared salsa.

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