Chipotle Sweet Potato Black Bean Quesadillas

• Produce

  • 2 cups Black beans
  • 1/2 Chipotle pepper
  • 2 tsp Lime, zest
  • 1 1/3 cup Sweet potato puree from slow cooker sweet potatoes

• Condiments

  • 5 tsp Adobo sauce
  • 2 1/2 tbsp Lime juice

• Baking & Spices

  • 1/2 tsp Salt

• Bread & Baked Goods

  • 3 Tortillas, large

• Dairy

  • 1 cup Greek yogurt
  • 2 cups Mozzarella cheese

Found on sweetpeasandsaffron.com

Description

Ingredients

• 1 cup Greek yogurt
• 1 tablespoon lime juice
• 2 teaspoons lime zest
• ¼ teaspoon salt
• 1⅓ cup sweet potato puree from slow cooker sweet potatoes
• 5 teaspoons adobo sauce (that comes with canned chipotle peppers)
• ½ chipotle pepper, minced *see note
• ¼ teaspoon salt
• 1½ tablespoon lime juice
• 2 cups black beans, drained and rinsed
• 2 cups mozzarella cheese, shredded
• 3 large tortillas

Directions

• Mix up all Lime Yogurt ingredients in a bowl and set aside.
• In a medium bowl, mash together the sweet potato puree, adobo sauce, chipotle pepper (if using), salt and lime juice, until completely smooth and mixed together.
• Pre-heat a large non-stick pan over medium heat.
• Place a tortilla in the pan, then spread ⅓ cup of the sweet potato puree over half of the tortilla.
• Scatter ½ a cup of black beans over the sweet potato puree, then top with cheese.
• Fold the other side of the tortilla over the fillings, and press gently.
• Cook for 1-2 minutes, until bottom is lightly golden. Gently flip the quesadilla and cook for 1-2 additional minutes, until bottom is golden and cheese is melted through.
• Cut into 4 pieces and serve with the lime yogurt sauce.