Black Bean-Chicken Quesadillas

Total Time: Prep/Total Time: 25 min.,Makes: 4 servings

My husband loves these quesadillas! You can easily modify the recipe by using different meats and cheeses. —Christy Bounds, Canton, Mississippi


  • 1 can (15 ounces) Southwest or seasoned recipe black beans, drained
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 package (6 ounces) ready-to-use Southwestern chicken strips
  • 1 tablespoon onion powder
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 8 flour tortillas (8 inches)
  • 2 tablespoons canola oil
  • Optional: Sour cream, salsa and guacamole


  1. In a large skillet, combine the beans, tomatoes, chicken and onion powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until thickened.
  2. In a small bowl, combine the cheeses. Sprinkle half of the cheese mixture over four tortillas. Layer with chicken mixture and remaining cheese mixture. Top with remaining tortillas.
  3. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with sour cream, salsa and guacamole if desired.


1 quesadilla (calculated without optional ingredients): 638 calories, 22g fat (9g saturated fat), 66mg cholesterol, 1466mg sodium, 73g carbohydrate (2g sugars, 7g fiber), 35g protein.

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