Black Bean and Yam Quesadilla

Serves: 1 (2 quesadillas)

Your rating: None (13 votes)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Heat oil in a medium-sized, 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 of the 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.

Each serving: 490 cal, 18g fat (9g sat), 35mg chol, 780mg sodium, 68g carb, 12g fiber, 11g sugars, 19g protein

Recipe by Karen Lamphere, former PCC Cooks instructor

More about: black beans, yams

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