1 sweet potato, peeled and cubed
1 15-ounce can black beans
1 chipotle pepper in adobo, diced
6 10-inch flour tortillas
1-1/2 cups shredded cooked chicken breast
2 cups shredded 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 chipotle 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.