Foodie Friday: Yamadilla Please!

By Shannon Franz

I came up with a twist on what is usually viewed as a not-so-healthy food and there are quite a few ways to modify it to satisfy almost everyone. It is extremely filling, so make sure you come with a big appetite!


Makes 2 very filling quesadillas

1/2 pound precooked yam/sweet potato, smashed into oblivion (preferably still warm) 

1 cup cooked beans, canned or homemade (I used black beans, but use whatever type you like)

2 cups fresh spinach

1/4 cup onion, diced

1 or 2 garlic cloves, minced

1/2 pound of your favorite cooked protein (chicken, beef, tempeh, etc), preferably seasoned with some hot spices (cayenne, red pepper flakes, black pepper, etc) to offset the sweetness of the potato 

2 ounces Melt-able cheese (whatever floats your goat; vegan, cow, goat, etc)

2 large (8-ish inches) malleable tortillas (that fit your dietary needs)

a touch of fat to saute in

Guacamole (see my guac recipe here:

Fresh cilantro

In a large skillet with a lid (that fits one full tortilla), saute your onions over medium-low heat until translucent with a smidgen of your favorite fat (olive oil, butter, lard, ghee, etc). Add in your cooked beans and cooked protein to heat up for a minute or two (add in a bit more fat if needed). Add in the garlic to cook for about a minute. Lastly, add in the spinach to wilt it. Remove this concoction from the skillet, wipe the skillet clean, if necessary. 

Spread half of the cooked yam onto half of each tortilla and split the veggie/bean/protein mix on top of the yam. Top each tortilla with 1 ounce cheese. Fold the bare half of the tortilla over the other side and carefully transfer into the skillet (you’ll have 2 folded halves in the skillet). Put the lid on the skillet and cook on a very low temperature until the cheese is melted. I don’t even attempt to flip these guys (thus the really low cook temp) because I know all the innards would go flying. Make sure you keep an eye on them so the side down doesn’t burn.  

Carefully transfer to 2 plates and slice into smaller pieces, serving with guacamole and fresh cilantro. 

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