Rock Me Yamadillas! Vegan Sweet Potato (No-Queso)dilla

This vegan, gluten-free, oil-free, sweet potato (no-queso)dilla has become one of my favorite dishes this fall. If you (used to) like conventional quesodillas for their crunchy outside, smoky flavor, and soft hot filling, then you will find this strange-sounding dish satisfying and delicious. The filling is easy to make and can keep in the fridge for several days.

This is my more flavorful variation on the original Yamadilla recipe by Mary McDougall:

INGREDIENTS

2 lbs. Sweet garnet yams, peeled and chunked
2 tbsp. Vegetable broth
2 tbsp. Chopped green chilies
2 tsp. Lime juice
1 tsp. Minced chipotle in adobo sauce
¾ tsp Ground cumin
½ Sweet onion
2 Cloves fresh garlic (minced)
1 C. Filtered / distilled water
15oz Cooked Kidney beans (drained and rinsed)
8 Brown rice tortillas (oil-free, gluten-free best)
Fresh salsa and / or guacamole

INSTRUCTIONS

Prepare Yams
- Preheat oven to 400° F, prepare cookie sheet with parchment paper.
- Wash unpeeled yams and place on the prepared cookie sheet.
- Put cookie sheet with yams in oven and cook for 45 minute until brown.

Prepare Beans
- Peel and dice ½ onion
- Mince 1 clove of garlic.
- Start a medium/large sauce pan with 2 tbsp. of water bring to boil.
- Water saute onion and garlic for 5 minutes (add water 1 tbsp at a time to prevent sticking)
- Drain beans and add to onion and garlic in sauce pan.
- Add 1/2 C. water.
- Bring to boil then simmer for 15 minutes.

Prepare Filling (while yams and beans are cooking)
- Fine chop green chili (remove stem, remove seeds to lower heat), mince chipotle pepper, mince remaining garlic clove.
- When done and sufficiently cool, pull skin off of yams and add yams to a large bowl.
- Mash yams until smooth. (Do not blend.)
- Incorporate remaining filling ingredients and seasonings
- Drain cooked beans.
- Fold beans into yam mixture.
- Season to taste now.

The Yamadilla getting yummy in the pan.

Prepare Yamadilla
- Bring a clean, dry stainless steel or non-stick pan to medium / medium-low heat.
- Sprinkle a small amount of sea salt in the dry pan. (Help to prevent sticking.)
- Place a tortilla in heated pan.
- Immediately add filling to half of the tortilla (1/4 – 1/2 inch thick)
- Fold over other half of tortilla and firmly press together
- Heat until tortilla is brown, check regularly then flip.
- Heat other side until brown.
- Remove from pan and place on a plate, cut into thirds (I use a pizza cutter).
- Enjoy!

If done right, the Yamadilla will be crispy on the outside and hot inside. The chipotle pepper adds a delicious authentic flavor to the filling. Enjoy.

OFF THE GRID HEALTH RECOMMENDS