Cheesy Chicken & Black Bean Quesadillas
Crispy whole-wheat tortillas stuffed with shredded chicken, black beans, sweet corn and melty cheese. Kids love dunking them in salsa and a cool yogurt "sour cream".
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
- Dairy-free: Leave off the cheese or use a dairy-free cheese. Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 4 (8-inch) Whole-wheat tortillas
- 2 cups Cooked chicken breast, shredded (about 8 oz)
- 1 cup Black beans, rinsed
- 3/4 cup Shredded Mexican-blend cheese
- 1/2 cup Frozen corn, thawed
- 1/2 Red bell pepper, finely diced
- 1 tsp Extra-virgin olive oil
- 1/2 tsp Ground cumin
- 1/2 cup Mild salsa
- 1/4 cup Plain Greek yogurt
Directions
- Toss the chicken, beans, corn, bell pepper and cumin in a bowl. Lightly mash a few beans so the filling holds together.
- Sprinkle half of each tortilla with cheese, top with the filling and a little more cheese, then fold in half.
- Brush a large skillet with the oil and cook 2 quesadillas at a time over medium heat, 2 to 3 minutes per side, until golden and the cheese melts.
- Cut into wedges and serve with salsa and Greek yogurt for dipping.
Calorie breakdown
Tortilla 130 · chicken 90 · cheese 70 · black beans 55 · corn 18 · yogurt 10 · olive oil 10 · salsa 10 · pepper 7
💡 Lighter tip: Pack cooled wedges in a lunch box with salsa on the side. They taste great at room temperature.
Helpful for this recipe
Nonstick ceramic skilletShop on Amazon →Pizza cutter wheelShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →