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6) Chicken and Black Bean Quesadillas

Twenty minutes, one skillet, zero drama. That's quesadilla math. The black beans add enough heft that this actually counts as dinner, not just a snack, and the cumin in the filling is what keeps it from tasting like cafeteria food.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/4 cup chopped cilantro optional
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 4 large flour tortillas
  • 1 tbsp vegetable oil

Method
 

  1. Mix chicken, beans, cheese, salsa, cilantro, cumin, and chili powder in a bowl.
  2. Heat a large skillet over medium and add 1/2 tbsp oil.
  3. Place one tortilla in skillet, spoon 1/4 of the filling on one half, fold over.
  4. Cook 2-3 minutes until golden, flip and cook 2 more minutes.
  5. Repeat with remaining oil, tortillas, and filling.
  6. Cut into wedges and serve with extra salsa or sour cream.