Sweet Potato Black Bean Quesadillas

Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add sweet potato and cook until beginning to brown, 5 to 7 minutes. Add just half the chipotle morita, cumin, oregano, black beans, just half the mojo verde, ½ cup water, and a pinch of salt and pepper and stir to combine. Cover and simmer until sweet potato is tender, 8 to 12 minutes. Transfer to medium bowl and use back of fork to gently smash mixture until cohesive. Wipe skillet clean and reserve for step 3. (4-servings: use 2 tbsp vegetable oil, 1 cup water) (TIP: Add more chipotle morita if you prefer more spice.)

Combine avocado, remaining mojo verde, sour cream, and a pinch of salt and pepper in medium bowl. Mash with back of fork until smooth and set aside.

Heat 1 tsp vegetable oil in same skillet over medium heat. Add one tortilla and cook until pliable and warmed through, about 1 minute. Add filling to one side of tortilla, fold tortilla in half, and press gently to seal. Cook until golden brown, 2 to 3 minutes per side. Repeat with remaining tortilla.

Cut sweet potato black bean quesadillas in half and serve with avocado mojo. Tuck in!