Inspired by a gorgeous meal I had last fall at a Mexican restaurant called Cactus, which included squash quesadillas, I made my own with yams that I cooked in the microwave till soft and then mashed with a little butter and kosher salt. I spread the mash on one side of the quesadilla and then threw on a 4-cheese mix (classic jack, garlic jack, hot pepper, and cheddar). We dip-dipped it with sour cream, salsa, and (not pictured) some homemade guacamole.
My sister's black bean soup also helped make it a really special meal: Just put two cans worth of black beans (undrained) in a pot on the stove, mash the beans, and add 1/2 cup salsa, 2 t. chili powder, 16 oz. chicken broth (or 16 oz. water + 1 chicken bouillon cube). I also add some cumin and frozen corn. Bring it to the boil and then...
Guac and roll!
We made a similar quesadilla with sweet potatoes, apples and cotija cheese. They were out of this world. The sweet potato and the yam don't get enough credit.
ReplyDeleteyuuuuum! i love yams and black beans together. to me, they are a match made in heaven! these look so good, abigail..
ReplyDeletep.s. and, duo dishes, i'm totally trying that quesadilla of yours as well. salivating.
Where did I get such a smart daughter?Love, Mom
ReplyDeleteDuo Dishes, I also have a recipe for apple and cheese quesadillas which I was going to try soon with some homemade chunky applesauce! I like the idea of yam, apple, and cheese all together. YUM.
ReplyDelete