Mix shredded chicken, black beans, cumin, garlic powder, and chili powder in a bowl until combined.

Spread a generous layer of chicken mixture over half a flat tortilla; top with shredded cheese and fold over.

Heat a large skillet over medium heat and melt a small pat of butter.

Cook each quesadilla for 2 to 3 minutes per side until golden and the cheese is fully melted.

Cut into triangles and serve with salsa and sour cream for dipping.