Black Bean and Yam Quesadillas | PCC Natural Markets

Black Bean and Yam Quesadillas

Serves: 4

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

The addition of kale, makes these baked yam and black bean quesadillas a real powerhouse snack.



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.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2012.

More about: black beans, kale, yams


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