Recipe - Yamadillas

This is a great recipe. I am not usually a yam fan, but this recipe was the exception.  I tried it out on five carnivorous adults, and they all liked it.  Even with the chipotle added, it is not a spicy dish.  It was delicious with the toppings.  

(The name rhymes with quesadillas.)

Yamadillas

INGREDIENTS

4	cups Yams (2 lbs)
2	tbsp vegetable broth
2	tbsp chopped green chiles
2	tsp lime juice
1	tsp minced chipotle in adobe sauce
3/4	teaspoon ground cumin
1/2	teaspoon minced garlic
	One 15 oz. can black beans (rinsed and drained)
8	tortillas or Flatouts
	Salsa, tomatoes, guacamole, avacado, sour cream, or cheese

INSTRUCTIONS

1.

1) Put the yams in a saucepot with enough water to cover them. Bring to a boil, reduce heat, cover and cook for about 12 minutes, until soft. Drain off the water and add the vegetable broth. Mash with a potato masher until smooth, then stir in chiles, lime juice, chipotle, cumin and garlic. Mix well, stir in the black beans and stir again.

2.

2) Heat a large non-stick griddle on the stove over medium heat. Spread some of the yam mixture on tortilla or Flatout, then put a second tortilla or Flatout on top. Cook for a few minutes on each side until golden, making sure not to burn. Repeat with the other tortillas or Flatouts. Cut into into four or eight triangles and serve with tomatoes, salsa and/or guacamole spooned over the top. Enjoy!