Sweet-Potato Chicken Quesadillas

Servings: 2

Ingredients:

1 sweet potato, peeled and cubed

One 15-ounce can black beans

Four 10-inch flour tortillas

1 1/2 cups shredded cooked chicken breast

2 cups shredded jack cheese

Instructions:

1. In a pot of boiling water, cook the sweet potato until softened, about 10 minutes. Drain and return to pot. Add the beans and mash; spread onto 2 tortillas. Top each with chicken, cheese and a second tortilla; press to flatten. In a skillet, cook each quesadilla over medium-high heat until the cheese is melted, about 4 minutes; flip and cook for about 2 minutes more. Cut into wedges.

2. Place warm quesadillas in foil just prior to packing in the lunchbox.

Recipe provided by: Every Day With Rachael Ray

Photo by: Antonis Achilleos