Black Bean & Sweet Potato Quesadillas

Ingredients:

10 large flour tortillas (I use mission carb balance)

1 Extra Large Sweet potato, peeled and cubed

2 cups black beans (can use homemade or canned)

1 lb fajita chicken, diced

3 T. onion, chopped

2 T. jalapeno relish (optional)

1 T. garlic, minced

Dash of cumin, chili powder, dried cilantro, chipotle red pepper powder, garlic powder, sea salt

1 package of shredded Mexican blend cheese

Plain Greek Yogurt and salsa for topping

Directions:

Prepare beans and chicken according to your favorite recipes (I use my own homemade black beans or Kuner's Southwest Black Beans. I use John Soules Fajita Chicken strips and Dice)

If using packaged chicken only heat until warm. It will get hot when you heat quesadillas.

Boil sweet potato for about 4 minutes. While sweet potatoes are boiling heat 1/2 T. oil in nonstick skillet. Add onion, minced garlic and jalapeno relish cook until translucent. After 4 minutes drain the water from the potatoes and add to the onion mixture. Season potatoes with seasonings and fry until they can be easily mashed.

Build quesadillas by laying tortilla flat. One on half spread about 1/4 to 1/3 cup of sweet potatoes, top with 1/4 cup beans, 1.5 ounces of chicken and 1/4 cup cheese. Fold in half and either make in skillet with a little olive oil spray or use griddler (I love my Cuisinart 5-1 griddler/panini press) Cook until tortilla is slightly crispy and cheese is melted.