REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Yam Quesadillas with a Creamy Cucumber Relish
| Yam Quesadillas with a Creamy Cucumber Relish | Print |
Recipe By: Alice Morrow
Yam Quesadillas with a Creamy Cucumber Relish
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
- In bowl combine beans, ¼ c. of cilantro or parsley, lime juice, jalapeno and ancho chile pepper.
- For the CUCUMBER RELISH: in a bowl combine cucumber, radishes and remaining cilantro or parsley.
- In saucepan, cook yams in lightly salted boiling water, covered until tender. Remove from heat and drain. Return to pot and coarsely mash.
- Stir in cumin and add salt and pepper if needed.
- Spread yam mixture over half of each tortilla.
- Top with bean mixture, spinach, green onions and cheese.
- Fold the tortilla over filling, gently pressing.
- Heat a grill pan or large nonstick skillet.
- Cook the quesadillas two at a time. About 6 minutes, or until lightly browned, turning once.
- Cut into wedges.
- Serve with cucumber relish, yogurt and sprinkle with paprika.
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