Happy National Nutrition Month!

Today is the first day of celebrating health and nutrition and the dedicated professionals behind it all.

Registered Dietitian Nutritionists all over are encouraging patients, clients, and students to optimize their nutritional well-being and to savor the flavor of every last bite!

Today I’ll be highlighting one of my favorite recipes that is super flavorful and from one of my favorite cookbooks Forks Over Knives. You might be familiar with their documentary, too.

But if you don’t have the cookbook or haven’t seen the documentary that’s okay. They have a website too!

So this recipe is called “Yam”-adillas. It’s a spin off of the word “Quesadilla” but there is no queso (cheese) in this recipe.

Instead the filling is a flavorful blend of sweet potatoes, chipotle peppers in adobo sauce, green chiles, black beans, and spices. It’s 100% vegan and 1000% delicious!

Here is the Recipe:

Smoky Chipotle Yamadillas

Ingredients | Makes 8 servings

2 pounds garnet yams (or sweet potatoes), peeled and cut into chunks

2 tbsp. vegetable broth

2 tbsp. chopped green chilies

2 tsp. lime juice

1 tsp minced chipotle in adobo sauce

¾ tsp ground cumin

½ tsp minced garlic

1 15-ounce can black beans, drained and rinsed

8 whole wheat tortillas

Salsa or pea guacamole, optional


Put yams in a stainless steel sauce pot with enough water to cover. Bring to a boil, reduce heat, cover, and cook for about 12 minutes, until soft. Drain off the water and add the vegetable broth to the yams. Mash with a potato masher until quite smooth, then stir in the green chilies, lime juice, chipotle, cumin, and garlic. Mix well, stir in black beans, and mix again.

Heat a nonstick griddle or large skillet over medium heat. Spread some of the yam mixture on half of a tortilla, then fold over and flatten. Place the folded tortilla on the griddle and cook for about 2 ½ minutes on each side, flipping several times to make sure it doesn’t burn. Repeat with the remaining yam mixture and tortillas. Serve with salsa and/or guacamole spooned over the top.

These store well overnight in the refrigerator and reheated on the griddle the next day, they’ll taste just like they were freshly made.

Nutrition for 1 (1/2 cup filling or # 8 scoop + 1 wrap):

182 calories, 33 g carbohydrates, 3 g fat, 7 g protein, 0 mg chol., 440mg sodium, 5 g sugar, 6 g fiber

This makes enough to last for the week and freezes wonderfully. Give it a go and let me know what you think.