Preheat oven to 400° F.
Peel skin from the yucca, cut it into 3 chunks and add it to a pot of boiling water. Add a pinch of salt to the water, and boil until it is fork tender. Drain the yucca and let it cool. Then cut each piece into half and remove the rib. Place in baking tray and spray with cooking oil. Bake yucca in oven for 7-10 minutes. Remove and let the yucca cool.
Take a bread pan and turn it upside down on a clean work surface. Lightly spray it with cooking oil and place a flatout wrap on it. Press down the edges and pinch the corners. Bake in oven for 2 minutes or until browned. Remove from the oven and let it cool. Repeat the process with the second flatbread.
Cut yucca into bite sized pieces
In a pan, add the oil and chopped garlic. Heat on medium heat for 1 minute or until the garlic begins to soften.
Add the chopped onions, the red bell pepper, the celery, quinoa, black beans, corn, salt, and pepper. Cook for 7 minutes and then lower the heat to medium/low.
Add the yucca pieces, the tomato puree and the taco seasoning. Add in lime juice and mix well.
Add the mixture to the flatout boat and top with sour cream/
Garnish with jalapeño and serve immediately.