Dinner Diaries

From Rachel Ray Magazine

This is one of those "5 or less" ingredient recipes. I was skeptical of the bean/potato mix but it turned out rather yummy.

Quesadillas

1 can black beans
1 medium sweet potato
1 package 10 inch tortillas
1 package shredded jack cheese
Chicken (cooked and shredded)

Cube the sweet potato and cook in boiling water until tender. Drain and add black beans. Mash them together and spread on tortillas. Add chicken and cheese to assemble quesadillas. Return to skillet or griddle to melt cheese and give tortillas that slightly crispy quality.

For my version I added some cumin and onion powder to the chicken while cooking. And on the side I served this corn salsa stuff I found in the freezer section of grocery with lettuce and sour cream.