Sweet Potato Chipotle Quesadilla

1 large sweet potato, baked
1 green pepper, sliced
1 red onion, sliced
1 C spinach
1/2 tbls. grape seed oil
1-2 chipotle pepper in adobe, minced
1/4 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. oregano, dried
1/2 tsp. agave syrup
1/4 tsp. lime zest (optional but really good)
salt & pepper to taste
4 tortillas

Pre-heat oven to 350.

1. In a medium size bowl smash sweet potato add chioptle pepper, cumin, garlic powder, oregano, agave syrup, lime zest, salt and pepper mix well and set aside.

2.  In a saute pan heat grape seed oil, add red onion and green pepper cook until onions are nice an caramelized. Add spinach cooking until spinach is wilted.

3. Layer 1/2 of each tortilla with sweet potato mixture and veggies, fold tortillas in half.  Add 1/2 tsp. grape seed oil to baking sheet coating well (I use a paper towel you don't want a lot of oil), place quesadillas on baking sheet bake for 10 minutes.

Enjoy!

Serve with avocado, salsa or vegan sour cream.

Prep time: 10 minutes
Cooking time: 20 minutes
Serving size 2-4