Best Yam Quesadillas Recipes

BLACK BEAN AND SWEET POTATO QUESADILLAS

Black Bean and Sweet Potato Quesadillas image

I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!

Provided by Holly L

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 large sweet potato, peeled and diced
1 teaspoon chopped fresh cilantro
¼ teaspoon chili powder
½ teaspoon salt
¼ cup frozen corn
1 (19 ounce) can black beans, drained and rinsed
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
cooking spray

Steps:

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 102.3 g, Cholesterol 29.7 mg, Fat 16.9 g, Fiber 16.3 g, Protein 25.8 g, SaturatedFat 7.8 g, Sodium 1517.1 mg, Sugar 5.2 g

YAM AND COTIJA CHEESE QUESADILLAS

Yam and Cotija Cheese Quesadillas image

This recipes was adapted from one published in the Border Grill Restaurant newsletter. The original recipe called for baking the yams (actually sweet potatoes called garnet yams) for one hour, and uses flour tortillas. Either flour or corn tortillas will work, I prefer the corn which are used more in Central Mexico where I developed a taste for Mexican food. The cotija cheese does not melt very much, it's a dry cheese intended as a garnish. Here in California, Cacique is the popular brand. If cotija is not available to you ,any dry, crumbly, non melting cheese will substitute. The amount of yam mixture may be more than is needed for 4 quesadillas (depending on how much you pile on) however, the leftovers make a delicious side dish. I like to make some extra as planned-overs.

Provided by lynnski LA

Categories Lunch/Snacks

Time 45m

Yield 4 quesadillas, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 large yams or 2 large sweet potatoes
3 tablespoons extra virgin olive oil
2 red onions, julienned
4 tablespoons honey
3 tablespoons unsalted butter
2 limes, juice of
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
4 corn tortillas or 4 flour tortillas
1 1/3 cups grated Cotija cheese

Steps:

Wash yams, cut a slit lengthwise on each yam; and microwave about 5 to 7 minutes or until done.
Heat oil in a medium saucepan, add onions with a pinch of salt and saute, stirring occasionally, until golden brown and carmelized, about 20 to 25 minutes.
Peel yams (now cooled down) and place in a mixing bowl, add honey, butter, lime juice, salt and pepper to taste; mash with a potato masher.
Toast tortilla in a dry cast-iron fry pan or comal.
To assemble quesadillas, lay toasted tortilla on a work surface, spread a layer of mashed yam over the surface, top with carmelized onions, and garnish with grated cotija cheese.
Just before serving, heat assembled quesadillas in the microwave, until warm.
Serve.

Nutrition Facts : Calories 474.6, Fat 32.7, SaturatedFat 15.4, Cholesterol 69.1, Sodium 1094, Carbohydrate 37.4, Fiber 2.5, Sugar 22.2, Protein 11.6

YAM QUESADILLAS

Yam Quesadillas image

A great twist on a classic food! These make great appetizers, a fantastic late night snack, or a great light dinner paired with a snazzy salad. Try adding black beans for an extra twist!

Provided by velorutionista

Categories Savory Pies

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups onions, minced
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
4 cups cooked mashed yams (or, 3 c. cooked mashed yams and 1 c. black beans)
8 whole wheat tortillas
1 cup finely grated sharp cheddar cheese
salsa (optional)
sour cream (to garnish) (optional)

Steps:

Saute onion and garlic in olive oil in medium skillet till translucent. Add oregano, basil, marjoram, chili powder, and cumin and cook another minute, till fragrant. Add mashed yams (and beans, if using) and stir till well combined and heated through.
Lay tortillas out on work surface. Spread 1/2 cup filling on half of each tortilla, leaving a 1-cm border at the edge. Sprinkle each tortilla with 2 tablespoons cheese and fold over, pressing slightly to spread filling to edges. Place quesadillas on lightly oiled baking sheets. Brush tops with olive oil. Bake at 400 F for 15-20 minutes, till lightly browned.
Serve with salsa and sour cream if desired. Serves 8 as a main/side dish, 32 as an appetizer.

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