Sweet Potato and Chicken Quesadillas

By Tonya_Speed

NUTRITION per serving: 476 Calories; 12g Fat; 34g Protein; 55g Carbohydrate; 7g Dietary Fiber; 48mg Cholesterol; 830mg Sodium. Exchanges: 3 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 Fat. Points: 10

Ingredients

• INGREDIENTS:
• 1 medium sweet potato, peeled and cubed
• 1 (15-oz.) can black beans
• 6 (10-inch) flour tortillas
• 1 1/2 cups shredded cooked chicken breast
• 2 cups shredded low fat Monterey Jack cheese

Preparation

Step 1

In a small saucepan, cook the sweet potato in boiling water until softened, about 10 minutes; drain and return to saucepan. Add the beans and mash with sweet potatoes; spread mixture evenly onto 3 tortillas. Top each with chicken, cheese and a second tortilla; press to flatten. In a non-stick skillet, cook each quesadilla over medium-high heat until cheese has melted, about 4 minutes; turn and cook for about 2 minutes more. Cut into wedges and serve.

SERVING SUGGESTION: Serve a big spinach salad on the side.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: Use your favorite soy cheese.