Black Bean and Yam Quesadillas

1 Tbsp olive oil, plus extra for spraying
2 cups finely chopped onion
4 cloves garlic, finely chopped
4 tsp Mexican seasoning
8 tsp water
4 cups grated yam (about 2 medium yams)
1 cup canned black beans, rinsed and drained
Salt and pepper
8 corn or wheat tortillas
1 1/3 cup grated cheddar or Monterey Jack cheese
Prepared salsa

1. Heat the oil in a medium, nonstick skillet over medium heat. Add the onion and garlic and saute for 3 minutes or until onion is soft. Add the seasoning and water and cook 1 more minute, stirring. Add the yams and beans, stir. Cover and cook for about 6 minutes until the yam is tender but not mushy. Season with salt and pepper. Transfer mixture to a bowl.
2. Place tortilla in a skillet; spray with olive oil. Turn over and spray the other side. Add some of the mixture to half of the tortilla, top with some of the cheese and fold tortilla in half. Cook in skillet on each side for about 2 minutes, until cheese melts and the filling is warm. Repeat with other tortillas. Serve with prepared salsa.

Source: PCC website

Try #1 - January 8, 2011
Very good! This made more than enough for us - we used 4 tortillas and about half the filling. I wasn't expecting leftovers, but glad we'll have lunch for tomorrow!

Note: The yam/bean mixture freezes well.