Quinoa Quesadillas with Chipotle Roasted Corn and Greens

Quinoa Quesadillas with Chipotle Roasted Corn and Greens
Makes 4 half moon shaped quesadillas or two whole quesadillas Ingredients: 4 8-inch whole grain tortillas
1 med sweet potato peeled, cooked, and mashed (1 cup)
¼ cup salsa plus more for dipping
2 tsp adobo sauce (use sauce from canned chipotle chiles in adobo sauce)
1/2 cup cooked quinoa
1 cup roasted corn (stick under broiler 5 minutes)
½ cup frozen or fresh spinach chopped (if using frozen, drain all water)
Juice of ½ lime
2 tsp chili powder
1 tsp garlic salt
1 tsp salt
1 TBS chopped cilantro (optional)
1 cup shredded cheese (cheddar, pepper jack, mozzarella, etc.)
Oil for cooking Directions: Combine mashed sweet potatoes, salsa, adobo sauce, quinoa, roasted corn, spinach, lime and spices.
Spread ½ cup filling on ½ of an 8-inch tortilla shell.
Add cheese on top of filling. Fold other side of tortilla over, making half moon shape. Press firmly. Some filling may fall out- not to worry!
Heat 12-inch skillet with 2 TBS oil over medium high heat. Add two tortillas, cook until golden. Flip and cook other side until golden. Cook second batch or save until later. Serve!
When flipping, keep closed end of tortilla in contact with pan to prevent filling from spilling out.
For baked quesadillas: Spread one cup filling on one whole tortilla, top with ½ cup cheese. Place second tortilla on top and press firmly. Repeat. Bake on an oiled baking pan at 400 degrees for 15-20 minutes. Serve by cutting into "pizza" wedges.
Serve quesadillas with rice or salsa and chips.