Description
A warm, nostalgic dish featuring savory chicken, hearty black beans, and melty cheese tucked in crispy tortillas. Perfect for quick weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- Sour cream, salsa, and avocado for serving (optional)
Instructions
- In a skillet over medium heat, combine the shredded chicken, black beans, corn, chili powder, cumin, salt, and pepper. Cook until heated through.
- Heat another skillet over medium heat. Place one tortilla in the skillet, sprinkle half with cheese, and add a portion of the chicken and black bean mixture. Fold the tortilla over and cook until golden brown on both sides.
- Repeat with the remaining tortillas, adding more cheese and chicken mixture to each.
- Serve the quesadillas in bowls topped with additional cheese, sour cream, salsa, and avocado if desired.
Notes
Feel free to experiment with different proteins or add more veggies for extra nutrition. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg