yam quesadillas

The title says it all. Surprisingly simple to make & very filling! Perfect as a party dish, appetizer, or a full on meal! You will want to make this over & over again.

This recipe was inspired by Forks Over Knives. Their cookbook is like the Holy Bible to me. Please watch their documentary if you haven't already! (It's on Netflix)

Serves 2 (for a meal) or 8-10 (for a party or appetizer)


  • 2 lb garnet yams or other red sweet potatoes, peeled & chopped
  • 2 tbsp water or veggie broth
  • 2 tbsp green chili peppers, chopped
  • 2 tsp lime juice
  • 1 tsp ground cumin
  • 1 clove garlic, minced
  • 1 can of black beans, drained & washed (or 1.5 cups cooked black beans)
  • 8 7-8 inch corn tortillas
  • salsa for dipping


  1. In a large saucepan, cook yam(s), covered,  with enough water to submerge them. This takes about 10 minutes
  2. Drain the water, add the broth/water and mash until smooth
  3. Stir in the chili peppers, lime juice, cumin, garlic & beans
  4. Heat a nonstick griddle or large skillet over medium heat. Scoop some of the potato mixture into the tortilla. Fold in half & place on the hot griddle. Press to flatten.
  5. Cook on both sides until the tortilla is nice and crispy. You can add a splash of water to the tops of the tortilla before flipping them to make them slightly brown. 
  6. Repeat until the potato mixture is all used up
  7. Top with salsa
  8. Optional: top with greens & cherry tomatoes as well
  9. Enjoy!