Sweet Potato-Onion Quesadilla with Corn, Tomato & Lime Mixed Greens

Directions

1. Heat the oven to 450 degrees and lightly oil a baking sheet.
2. Peel and dice the sweet potato, then coat the pieces with oil and your chosen spices. Arrange in a single layer on the baking sheet.
3. Roast the sweet potato in the oven, stirring halfway, until browned and fork-tender (about 15 minutes). Remove from heat.
4. Meanwhile, slice the red onion into thin half-moons and cook in a hot skillet with a little oil, salt, and pepper until soft and golden, about 10 minutes.
5. Whisk lime juice, oil, honey, salt, and pepper together to make a dressing. Toss the thawed corn and halved grape tomatoes with the dressing and set aside.
6. Coarsely grate the mozzarella cheese.
7. On each tortilla, distribute the cooked onion, roasted sweet potato, and cheese on one half, then fold over to close.
8. Wipe the skillet, reheat it, add a little oil, and cook the filled quesadillas until the cheese melts and the tortillas are golden, about 2½–3 minutes per side.
9. Add the mixed greens to the dressing and toss to coat to make the salad.
10. Cut each quesadilla into wedges and serve with the dressed greens on the side.