Description
A simple and delicious chicken quesadilla filled with black beans, cheese, and sautéed vegetables, perfect for busy nights.
Ingredients
Scale
- 2 flour tortillas
- 1 cup cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sour cream and salsa for serving
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Sauté for about 3-4 minutes until they are softened and fragrant.
- In a large bowl, combine the cooked, shredded chicken and the drained black beans. Add the sautéed vegetables and sprinkle with salt and pepper to taste. Mix well.
- Place one tortilla in a clean skillet and spread the chicken and bean mixture over it. Top with a good handful of shredded cheese.
- Carefully place the second tortilla on top of the filling. Cook on one side for about 3-4 minutes, then flip and cook for another 3-4 minutes until the cheese has melted.
- Once golden, remove the quesadilla from heat, slice into wedges, and serve warm with sour cream and salsa.
Notes
Feel free to customize with different cheeses or beans. Pair with a green salad for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 50mg
