Vegan Black Bean Chipotle Yamadillas
Mar 14, 2024
Black Bean Chipotle Yamadillas
Makes 5
Prep Time: 5 minutes
Cook Time: 20 minutes
fodmap: high
These delicious “quesadillas” are a recipe we make over and over again. You’ll love them!
Ingredients
2 medium yams or orange sweet potatoes
juice of 1 lime
2 tsp taco seasoning
1 tsp chipotle chili powder (or chipotle hot sauce to taste)
1 can green chilies
1 can black beans, drained
1 large handful fresh spinach, roughly chopped
½ cup chopped cilantro (optional)
salt to taste
5 whole wheat tortillas
salsa or guacamole for serving
nut butter
Instructions
1.Pierce sweet potatoes with a fork, and cook in the microwave for 10 minutes, until tender.
2.Meanwhile, in a bowl, stir together the remaining ingredients.
3.Once sweet potatoes are tender, handle them using a pot holder so you don’t burn your hands. Cut them open in half and scoop the potato out into the bean mixture. The hot potatoes will make the spinach and cilantro wilt. Mash and stir all together.
4.Heat a skillet over medium heat. Lay a tortilla in the skillet and spread enough filling to cover half. Fold over the other half and heat through until crispy and golden brown.
5.Serve with salsa and/or guacamole.
*For those transitioning: Can sprinkle grated cheese over the yam mixture before folding the tortilla over.
Gluten-Free: Use corn or lettuce wrap for tortillas
FODMAP swaps: To lower, use yams instead of sweet potatoes or keep servings to under ½ cup; keep black bean servings to under ½ cup; use corn tortillas instead of whole wheat tortillas.
*Don’t forget to preload on veggies before you eat
Click here to learn more about our plant-based membership, courses and coaching programs.
Stay connected with news and updates!
Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.
We hate SPAM. We will never sell your information, for any reason.
