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The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
That’s not a typo. Swap the refried beans for mashed and seasoned yams or sweet potatoes and you have yourself a Yamadilla! In addition to being filling and delicious, this is an easy way to bump up the nutrition in one of our favorite Tex-Mex meals. Sweet potatoes and yams are loaded with vitamin A, vitamin C, potassium and beneficial antioxidants like beta-carotene. Black beans add protein and fiber and the shredded Mexican cheese holds them together once heated.
I’m using Heinen’s Organic Ground Cumin and Organic Chili Powder to season the yams, which pair perfectly with the sweetness of these orange tubers. And you must try Heinen’s Organic Mexican Blend Shredded Cheese. It melts beautifully and has an amazing bold flavor. Feel free to use your favorite large burrito-size tortillas for this recipe. We love to use the large whole wheat deli wraps located near the pita bread and flatbreads in Heinen’s bread aisle.
Black Bean and Cheese Yamadillas
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 2 large sweet potatoes or yams, peeled and cubed
- 1 Tbsp. Heinen’s Organic Chili Powder
- 1 tsp. Heinen’s Organic Cumin
- 1 15 oz. can Heinen’s Organic Black Beans, drained and rinsed
- Salt to taste
- 4 large whole grain burrito-size wraps or tortillas
- 2 cups Heinen’s Organic Mexican Blend Shredded Cheese
- ½ cup Willy’s Fresh Salsa
- 1 avocado, sliced
- Fresh cilantro
- Place cubed sweet potatoes or yams in a microwave-safe dish. Add ¼ inch of water to the bottom of the dish and cover tightly with plastic wrap. Microwave on high for 5-6 minutes, or until sweet potatoes are very tender. Be careful when removing plastic wrap. The steam will be hot! Drain water from dish and allow sweet potatoes to cool for 5-10 minutes. You can also steam sweet potatoes in a steamer pot on the stove for 6-8 minutes, or until tender.
- Transfer steamed sweet potatoes/yams to a large bowl and mash using a potato masher. Stir in the chili powder, cumin and black beans. Add additional salt to taste and set aside.
- To assemble yamadillas, spread ¾-1 cup of the yam and black bean mash on one half of the wrap or tortilla. Top with ½ cup cheese and cover with the other half of the tortilla to create a half-circle.
- Heat a large nonstick skillet over medium heat. Working in batches, carefully place a yamadilla in the pan and cook until the outsides are toasted and the cheese has melted, about 3 minutes per side.
- Cut each yamadilla into 3 wedges. Serve topped with salsa, sliced avocado and cilantro.