Chicken and Black Bean Quesadillas
This is my go-to leftover chicken recipe! It's a delicious and easy-to-make chicken and black bean quesadilla recipe, perfect for a quick lunch or dinner. This recipe is inspired by Budget Bytes' black bean quesadilla recipe. The swaps I made make this gluten-free and increase the protein, but they also...
Ingredients
- Cooking spray
- 1canblack beans
- 1/2cupred onion
- 1clovegarlic
- 1/2cupfresh cilantro
- 2cupsshredded cheddar cheese
- 1packet of taco seasoning
- 260gpre-cooked chicken breast
- 10cantortillas (I used almond flour, use whatever works for you)
How to make Chicken and Black Bean Quesadillas
Drain and rinse the black beans.
Finely dice the red onion and mince the garlic.
Chop the fresh cilantro.
Chop up your leftover chicken (turkey, steak, whatever).
In a bowl, combine the black beans, red onion, garlic, cilantro, shredded cheddar cheese, taco seasoning, and pre-cooked chicken breast.
Place your tortilla in the hot pan (medium heat) and spread a portion of the mixture over half of the tortilla. Fold over and fry on both sides until golden brown. Corn tortillas are not the greatest for this. If you are gluten-free I highly recommend using the almond flour tortillas, or if you don't mind gluten I would use flour.
Repeat with the remaining tortillas and filling.
Tips & Tricks
For extra flavor, add a dash of lime juice to the filling.
Serve with salsa or sour cream for dipping.
This dish is excellent without the chicken and would then be vegetarian!
Abigail Zysk
(@poultryraptor)
Hi, I love food and I'm all about lowering my risk of colorectal cancer by following a pollotarian diet and avoiding processed foods. Check out...