Black Bean and Yam Quesadillas

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 1 to 2 yams, grated (3 cups, about 1 pound)
  • 1 small to medium onion, diced
  • 1 tablespoon olive oil or clarified butter
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 bunch kale or other dark leafy greens, finely chopped
  • 1/2 cup sour cream
  • 4 sprouted grain tortillas
  • 1 (14-ounce) can black beans, drained
  • 8 ounces cheddar cheese, grated
  • 1/2 cup salsa


Preheat oven to 350° F.

In a skillet, sauté yams and onions in olive oil or clarified butter for about 5 minutes over medium heat. Add spices and continue to sauté for another 5 minutes. Add greens, cover and sauté for another 3 minutes. Remove from heat.

Spread sour cream on one side of a tortilla and sprinkle 1/4 of the sautéed vegetables and beans on top. Top with cheese and fold tortilla in half. Repeat with remaining tortillas. Place tortillas on a baking tray lined with parchment paper. Spread salsa evenly on top of the tortillas and bake for about 20 minutes.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member