At the end of a long and stressful day – a day when meal planning fell to the bottom of the to-do list (it happens to the best of us) – a simple dinner is welcomed. Simple food re-centers you after complicated days, it proves that fast food can be healthy food, and it reminds you that you can always rely on the basics.
These Yamadillas (vegan quesadillas) don’t require any dramatic kitchen procedures and they are endlessly flexible. Use the microwave for every step if you want, we won’t judge. Just like their non-vegan counterpart, Yamadillas are filling, satisfying comfort food. Remix them however you like – add guacamole, cilantro, or Avocado Cream.
- 2 large sweet potatoes, cubed (I don't peel, but peel if you'd like)
- ½ cup salsa
- 1 tablespoon chili powder
- Juice of one lime
- ¼ cup nutritional yeast (optional)
- 2 cups cooked black beans
- salt and pepper
- 8 whole wheat tortillas
- Put the cubed sweet potatoes in a saucepan with enough water to cover. Bring to a boil, then reduce heat, cover and simmer until fork-tender.
- Transfer cooked sweet potatoes to a mixing bowl and add salsa, chili powder, lime juice, and nutritional yeast. With a fork, smash and mix until well-combined. Fold in black beans. Add salt and pepper to taste.
- Heat a grill or grill pan over medium heat. Spread a heaping ½ cup of the sweet potato mixture onto a tortilla. Top with a second tortilla and gently press it down. Repeat with remaining tortillas.
- Place yamadillas on the heated grill and cook for about 3 minutes on each side, until they are golden brown and grill marks form.
- Slice into triangles and serve.