Yam Quesadillas with a Creamy Cucumber Relish

Yam Quesadillas with a Creamy Cucumber Relish

Yam Quesadillas with a Creamy Cucumber Relish
 
Yam Quesadillas with a Creamy Cucumber Relish
Recipe By:

Ingredients
  • 1 (15-16-oz.) can navy beans, rinsed and drained
  • ⅓ c. snipped fresh cilantro or parsley
  • 1 T. fresh lime juice
  • 1-2 fresh jalapenos, seeded and finely chopped
  • 1 t. ancho chile pepper
  • 1 cucumber, quartered and sliced
  • 4 medium radishes, halved and thinly sliced
  • 12 oz. yams, peeled and coarsely chopped
  • ½ t. ground cumin
  • Salt and pepper
  • 4 (10”) whole wheat flour tortillas
  • 2 c. coarsely chopped fresh baby spinach
  • 2 green onions, thinly sliced
  • 1 c. shredded Monterey Jack cheese
  • Plain Greek yogurt
  • Paprika

Instructions
  1. In bowl combine beans, ¼ c. of cilantro or parsley, lime juice, jalapeno and ancho chile pepper.
  2. For the CUCUMBER RELISH: in a bowl combine cucumber, radishes and remaining cilantro or parsley.
  3. In saucepan, cook yams in lightly salted boiling water, covered until tender. Remove from heat and drain. Return to pot and coarsely mash.
  4. Stir in cumin and add salt and pepper if needed.
  5. Spread yam mixture over half of each tortilla.
  6. Top with bean mixture, spinach, green onions and cheese.
  7. Fold the tortilla over filling, gently pressing.
  8. Heat a grill pan or large nonstick skillet.
  9. Cook the quesadillas two at a time. About 6 minutes, or until lightly browned, turning once.
  10. Cut into wedges.
  11. Serve with cucumber relish, yogurt and sprinkle with paprika.

 

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