Chicken, Sweet Potato and Black Bean Quesadillas

I saw this recipe in a Rachael Ray magazine years ago and I have been making it regularly ever since. It is fast and tasty and another meal my kids love. The recipe only has 5 ingredients, how easy is that?

Chicken, Sweet Potato and Black Bean Quesadillas
found in Rachael Ray magazine

• 1-2 chicken breasts, cooked and shredded
• 1 can black beans, drained and rinsed
• 1 medium or large sweet potato
• shredded cheddar cheese - your favorite flavor
• 10 inch tortillas
• Makes 3 - 5 quesadillas, depending on how much you fill each one.

You can cook the chicken a number of ways for this recipe. I have used leftover roasted chicken in the past, but on this day, I put 2 frozen chicken breasts in the crock pot in the morning with 1/2 cup of water and some fiesta seasoning. I let it cook for about 6 hours on low. Be careful not to over cook which will dry out chicken. Once cooked, shred with two forks.


Peel and cut up sweet potato and cook in boiling water until fork tender, about 10 minutes. Drain the sweet potato and return to pan. Add the drained and rinsed black beans and mash...



until you get to the desired consistency.

Spread the sweet potato and black beans over a tortilla.

Layer with chicken and cheese...

Top with another tortilla.

I have a panini press, but you don't need one. Spray a large skillet with non-stick spray and turn on medium heat. Place quesadilla in pan and press down. This is where the press comes in handy, but again not necessary. Cook until the bottom is golden brown, about 4 minutes. Using your biggest spatula, flip the quesadilla carefully. Cook the other side for about 2 minutes, until golden brown.

This one got a little crispy, but we still gobbled it up.

This one is just right...

Add your favorite sides, like sour cream and salsa and ENJOY!

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This post is linked to:

• 5 Dollar Dinners
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tempt My Tummy Tuesday at Blessed with Grace