Sometimes I want a lighter dinner that is quick to prepare, and quesadillas are a perfect option. I had a version of this quesadilla in a local cafe (that is no longer in business) last year and decided to try making my own version. It’s delicious!
Makes 8, serves 4.
Ingredients:
1 cup canned spicy pinto refried beans
1 cup baked or boiled yam, cooled, peeled, & mashed
16 small corn tortillas
1 cup cheddar cheese, grated
1 T coconut oil
sour cream
salt
Directions:
- If you haven’t already, prepare the yam and open the can of beans.
- Spread 1/8th cup of refried beans on a corn tortilla.
- Spread 1/8th cup of the mashed yam on another corn tortilla.
- Sprinkle 1/8th cup grated cheese on the bean tortilla, and place the yam side down on top of the cheese and bean tortilla. Set aside.
- Repeat 7 more times, stacking as you go.
- Heat coconut oil in a frying pan on medium high heat. Fry quesadillas in hot oil till browned on both sides and cheese is melted inside, flipping a few times to prevent burning. Salt lightly on one side just after removing from pan.
- Slice into quarters with a pizza cutter. Serve with a dollop of sour cream on top. Salsa and guacamole would be tasty too. Enjoy!
Tip: If this recipe makes too many for you, prepare the quesadillas up to step 5. Only fry as many as you need for a meal, and put the remainder back in the tortilla bag, refrigerate, and cook fresh quesadillas over the next couple days.
Plum Hill 