My 30 seconds of fame --- Sweet Potato Quesadillas

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

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. (Published in Rachael Ray Magazine)