Yamadillas
- 2 pounds garnet yams, peeled and cut into chunks
- 2 tablespoons vegetable broth
- 2 tablespoons chopped green chiles
- 2 teaspoons lime juice
- 1 teaspoon minced chipotle in adobo sauce
- ¾ teaspoon ground cumin
- ½ teaspoon minced garlic
- One 15-ounce can black beans, drained and rinsed
- 8 whole wheat tortillas
- Fresh salsa of your choice
- Guacamole or Pea Guacamole
Instructions:
Serve the yamadillas with salsa (and guacamole, if you wish) spooned over the top. These can be eaten with a knife and fork or cut into wedges, picked up with your fingers, and dunked into the salsa and/or guacamole.
- Put the yams in a stainless-steel saucepot with enough water to cover. Bring to a boil, reduce heat, cover, and cook for about 12 minutes, until soft. Drain off 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.
- Heat a nonstick griddle or large skillet over medium heat. Spread some of the yam mixture on half of a tortilla, then fold over and flatten. Place the folded tortilla on the griddle and cook for about 2½ minutes on each side, flipping several times to make sure it doesn’t burn. Repeat with the remaining yam mixture and tortillas. Serve with salsa and/or guacamole spooned over the top.