"These quesadillas are perfect for a quick weekday dinner! Vegetarian? Leave out the chicken!"
Black Bean Chicken Quesadillas
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Serves or Makes: 10 Small Quesadillas
Recipe Card
ingredients
- 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
Method
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.
Notes
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.