Black Bean Chicken Quesadillas

"These quesadillas are perfect for a quick weekday dinner! Vegetarian? Leave out the chicken!"
-- @soonjichang
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  • Recipe Card
Serves or Makes: 10 Small Quesadillas

Recipe Card


  • 1 (15 oz can) black beans
  • 1 cup frozen corn kernels
  • 1/2 small red onion
  • 2 cloves garlic
  • 1/4 bunch fresh cilantro (optional)
  • 2 cups shredded cheese
  • 1 batch taco seasoning
  • 10 taco sized tortillas
  • 2 skinless boneless chicken breasts


  • Step 1

    Drain the can of black beans and rinse.

  • Step 2

    Rinse the cilantro, remove the leaves and chop roughly.

  • Step 3

    Dice the onion and mince the garlic.

  • Step 4

    In a large bowl combine black beans, corn (frozen is fine), cilantro, onion, garlic, and shredded cheese. Add taco seasoning and stir until evenly mixed.

  • Step 5

    Season chicken with desired seasonings (garlic powder, salt, pepper, garlic and herb...)

  • Step 6

    In a pan, cook chicken until completely cooked through. Chop chicken into bite sized pieces and set aside.

  • Step 7

    Place black bean filling and chicken on one side of the tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheese has melted.


  • Step 1

    You can freeze any quesadillas that you have leftover. Prepare the quesadillas the same way you did before cooking them, place them on a baking sheet lined with parchment paper. Place in the freezer for 1 hour to solidify. You can transfer them to a freezer bag. To reheat you can microwave or cook in a skillet on low heat.

  • Step 2

    You can make this vegetarian style by leaving out the chicken! The black beans are hearty enough on their own.

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