One thing that I realized while watching my sister’s 5 kids over the past week is that I don’t really know how to cook for children. Especially when I don’t know what they like and what they don’t like. I decided to do another Rachael Ray recipe so that I’d have one to post today, but as I was going through recipe after recipe, I found myself doubting recipe after recipe, thinking that the kids wouldn’t like it. In reality, I’m sure I was just being overly picky myself, but I didn’t want to make a meal, only to have to make peanut butter sandwiches afterwards because none of the kids liked what I made.
So I was really glad when I came across this quesadilla recipe. Who doesn’t like quesadillas? And these actually seemed pretty healthy, with the sweet potatoes and the black beans. And guess what? All the kids loved them! And so did I. So much that I ate way more than I needed to! This one is definitely a keeper.
- 1 sweet potato, peeled and cubed
- One 15-ounce can of black beans, drained and rinsed
- four 10-inch flour tortillas
- 1½ cups cooked, shredded chicken
- 2 cups shredded Monterey jack cheese
- 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.