Sweet Potato and Black Bean Quesadilla/Yamadillas with Pea Guacamole

Hi Lovelies,

Today I'm sharing with you a delicious and colorful plant-based TexMex recipe from Forks Over Knives. 

Make the guacamole first so that the flavors have time to blend.

Pea Guacamole Ingredients:

1 pound/450g frozen green peas, thawed 

1tsp crushed garlic

1/4 cup lime juice

1/2 tsp ground cumin

1 tomato, chopped

4 green onions, chopped

1/2 cup fresh cilantro

1 tsp hot sauce 

salt

Method:

1. Blend the peas, garlic, lime juice, and cumin in a food processor until smooth.

2. Transfer the mixture into a bowl and stir in the tomato, green onion, cilantro, and hot sauce. Add salt to taste.

3. Cover and refrigerate for at least 30 minutes, to allow the flavors to blend.

Yamadilla Ingredients:

2 lbs/907 kg garnet yams or sweet potatoes, peeled and diced

2 tbsp chopped green chiles

2 tsp lime juice

1 tsp chili powder or fresh chipotle in adobo sauce

3/4 tsp ground cumin

1 clove garlic, minced

1 15 ounce can black beans, rinsed

12 whole-wheat tortillas

Fresh salsa (I just used chopped tomatoes)

Method:

1. Put the yams in a stainless-steel saucepot with enough water to cover. Bring to a boil, then reduce the heat and simmer, covered, until soft, about 12 minutes. Drain the water and add the vegetable broth to the yams. Mash with a potato masher until quite smooth, then stir in the green chiles, lime juice, chipotle, cumin, and garlic. Mix well, stir in the black beans, and mix again.

2. Heat a nonstick griddle or large skillet over medium heat. Spread some of the yam mixture on half of a tortilla, then fold it over and flatten. Place the folded tortilla on the griddle and cook it until heated through; a couple of minutes on each side.  Repeat with the remaining yam mixture and tortillas. Serve topped with salsa and/or guacamole. Makes 12 yamadillas.

Until next time