Black Bean and Chicken Quesadillas
Satisfy your cravings with these flavor-packed Black Bean and Chicken Quesadillas, a hearty and wholesome twist on a Tex-Mex classic. Juicy, spice-rubbed chicken breast is paired with tender sautéed bell peppers, onions, and protein-rich black beans, all nestled between layers of gooey melted cheese inside crisp, golden-brown tortillas. This quick and easy recipe, ready in just 35 minutes, is perfect for a busy weeknight dinner or a crowd-pleasing appetizer. Add a sprinkle of fresh cilantro for a burst of brightness, and serve these quesadillas hot with your favorite toppings like creamy guacamole, zesty salsa, or tangy sour cream. Packed with bold seasonings and simple, fresh ingredients, these Black Bean and Chicken Quesadillas are a delicious way to elevate your mealtime game!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 1.5 cups Shredded cheddar or Mexican blend cheese
- 4 pieces Large flour tortillas
- 1 piece Bell pepper (any color, diced)
- 1 piece Small onion (diced)
- 2 tablespoons Fresh cilantro (chopped, optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter (for cooking)
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Season the chicken breasts with cumin, chili powder, garlic powder, salt, and black pepper.
Cook the chicken for 6-8 minutes per side or until cooked through (internal temperature of 165°F/74°C). Remove from the skillet and allow to rest for 5 minutes before shredding or dicing into small pieces.
In the same skillet, add another tablespoon of olive oil and sauté the diced onion and bell pepper for 3-4 minutes until softened.
Add the black beans to the skillet and cook for an additional 2 minutes, stirring occasionally. Remove from heat.
Lay one tortilla flat on a clean work surface. On one half of the tortilla, sprinkle a layer of shredded cheese, followed by some cooked chicken, the vegetable and bean mixture, and a bit of fresh cilantro if desired. Top with another layer of cheese.
Fold the other half of the tortilla over the filling to create a half-moon shape.
Heat a large nonstick skillet over medium heat and melt 1/2 tablespoon of butter.
Place the folded quesadilla in the skillet and cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Repeat with the remaining tortillas, adding more butter to the skillet as needed.
Slice each quesadilla into wedges and serve warm with your favorite toppings, such as sour cream, salsa, or guacamole.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 3912 mg | 170% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 9.7 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1568 mg | 121% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
