Chicken and Black Bean Quesadilla
Elevate your weeknight dinners with this irresistible Chicken and Black Bean Quesadilla recipe—a perfect blend of bold flavors and gooey, cheesy goodness. Tender, spiced chicken is paired with hearty black beans and a generous layer of melted cheddar cheese, all tucked into golden, crispy flour tortillas. Seasoned with cumin, garlic, and chili powder, each bite delivers a symphony of Tex-Mex flair, while optional fresh cilantro adds a bright, herbaceous touch. Ready in just 35 minutes, this quick and easy meal is perfect for busy evenings or casual gatherings. Serve these quesadillas with creamy sour cream and zesty salsa on the side for a crowd-pleasing, flavor-packed dish the whole family will love!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Canned black beans, rinsed and drained
- 1.5 cups Shredded cheddar cheese
- 4 pieces Medium-sized flour tortillas
- 2 tablespoons Chopped fresh cilantro (optional)
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
Instructions
Season the chicken breasts with garlic powder, cumin, chili powder, salt, and black pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 5-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes.
While the chicken rests, heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Add the black beans and cook for 2-3 minutes until warmed through. Remove from heat.
Dice the cooked chicken into small, bite-sized pieces.
Lay one tortilla flat on a clean surface. Spread 1/4 cup of shredded cheese evenly over half of the tortilla. Top with a layer of diced chicken and black beans. Sprinkle an additional 1/4 cup of shredded cheese on top. Fold over the other half of the tortilla to form a semicircle.
Repeat the process with the remaining tortillas and filling ingredients.
Heat a clean, dry skillet or griddle pan over medium heat. Cook each quesadilla for 2-3 minutes on each side until the tortilla is golden brown and crispy, and the cheese is melted.
Slice each quesadilla into wedges and garnish with fresh cilantro, if desired.
Serve warm with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 5101 mg | 222% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 14.7 g | ||
| Protein | 184.3 g | 369% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1847 mg | 142% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2369 mg | 50% | |
*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.
