Smashed Yam and Black Bean Quesadillas

Our family gives these a perfect 10!

Complements: The Whole Life Nutrition Cookbook

1 large yam, peeled and cut into chunks

1 tablespoon extra virgin olive oil
1 small onion, diced
2 teaspoons ground cumin
1/2 teaspoon chili powder
2-3 cups cooked black beans, well drained
sea salt, to taste

corn tortillas
spinach or arugula leaves
grated organic cheese, optional

Preheat oven to 400 degrees. Place yam chunks into a backing dish and add about 1/4 inch of water. Cover and bake for about 35 minutes or until very tender. To make the beans, heat a large skillet over medium heat. Add the olive oil then onions; saute for about 5 to 7 minutes or until onions are very tender. Add cumin, chili powder, black beans, and salt. Using a fork or the back of a spatula, smash the black beans as you heat them with the onions. Continue turning and smashing until the desired consistency has been reached. Set aside in a bowl. In a clean 10 inch skillet, add one tortilla then spread a layer of black beans, spinach leaves, and cheese if desired. Then add a few chunks of yams and smash them with the back of a fork. Top with another tortilla. Heat over medium heat for about 2 minutes then flip the quesadilla and heat the other side for another 2 minutes. Transfer to a plate and cut into slices with a pizza cutter. Eat with sliced avocados and tomatoes. Enjoy!