Chipotle Sweet Potato Black Bean Quesadillas

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• 1 cup Greek yogurt
  Ingredient note

  Source: 1 cup Greek yogurt
• 1 tablespoon + 1 1/2 tablespoon lime juice
  Ingredient note

  Source: 1 tablespoon lime juice; Source: 1 1/2 tablespoon lime juice
• 2 teaspoons lime zest
  Ingredient note

  Source: 2 teaspoons lime zest
• 1/4 teaspoon + 1/4 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt; Source: 1/4 teaspoon salt
• 1 1/3 cup sweet potato puree (see *note)
  Ingredient note

  Source: 1 1/3 cup sweet potato puree (see *note)
• 5 teaspoons adobo sauce (that comes with canned chipotle peppers)
  Ingredient note

  Source: 5 teaspoons adobo sauce (that comes with canned chipotle peppers)
• 1/2 each chipotle pepper (minced see **note)
  Ingredient note

  Source: 1/2 chipotle pepper (minced see **note)
• 19 oz can of black beans (drained and rinsed)
  Ingredient note

  Source: 19 oz can of black beans (drained and rinsed)
• 2 cups mozzarella cheese (shredded)
  Ingredient note

  Source: 2 cups mozzarella cheese (shredded)
• 3 each large tortillas
  Ingredient note

  Source: 3 large tortillas

1. Mix up all Lime Yogurt ingredients in a bowl and set aside.
2. 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.
3. Pre-heat a large non-stick pan over medium heat.
4. Place a tortilla in the pan, then spread ⅓ cup of the sweet potato puree over half of the tortilla.
5. Scatter ½ a cup of black beans over the sweet potato puree, then top with cheese.
6. Fold the other side of the tortilla over the fillings, and press gently.
7. 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.
8. Cut into 4 pieces and serve with the lime yogurt sauce.