Monday, January 17, 2011

yam quesadillas and black bean soup

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!

4 comments:

The Duo Dishes said...

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.

cate said...

yuuuuum! i love yams and black beans together. to me, they are a match made in heaven! these look so good, abigail..

p.s. and, duo dishes, i'm totally trying that quesadilla of yours as well. salivating.

Anonymous said...

Where did I get such a smart daughter?Love, Mom

Abigail (aka Mamatouille) said...

Duo 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.