Sweet Potato Quesadilla

Quesadillas - so many options.

1/2 Tsp Olive Oil
1 Clove Garlic, minced
1 Sweet Potato, peeled and grated
1 Small Package Frozen Spinach, thawed and thoroughly drained (i.e., squeezed in a towel)
1 Tsp Canned Chipotle Chili in Adobo, mashed
1 Small Jalepeno, seeded and finely chopped
15 Ounce Can Navy Beans, drained and rinsed
1 Avocado
2 Tbl Lime Juice
4 Sprigs Cilantro, chopped
8 Corn Tortillas

Heat oil in a large skillet over medium high heat.  Add garlic and cook for one minute. Add the sweet potato and spinach, season with salt and pepper.  Add Chipotle and Jalapeno and cook until the potato is soft.  Add beans and mash with a potato masher.  Taste and add salt and pepper to taste.

Mash avocado and stir together with lime juice and cilantro.

Transfer sweet potato mixture to a bowl, wipe out skillet and place over medium heat.    Lay a tortilla flat in the pan, spoon 1/8 of the mixture one side of the tortilla and fold over.  Cook about 2 minutes per side or until golden brown.  Repeat with remaining tortillas.