Chicken and Black Bean Quesadillas Recipe

Name: Chicken and Black Bean Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil, plus more for frying quesadillas; 1 large onion, chopped; 2 large garlic cloves, minced; 3 ½ cups shredded cooked chicken; 8 ounces monterey jack pepper cheese, grated (2 cups); salt; fresh ground black pepper; 1 (15 ounce) can black beans, rinsed and drained; 1 ¼ cups tomato and chipotle salsa (Mexican Take-Out Easy Tomato and Chipotle Salsa); 8 large flour tortillas

Servings: persons

1
In a large nonstick skillet, heat 1 tablespoon oil over medium heat; add in the onion; cook/stir occasionally, until golden, about 6 minutes.
2
Add in the garlic; cook/stir until fragrant, about 1 minute.
3
Transfer to a big bowl; add the chicken to the onion mixture, along with the cheese; season to taste with salt and pepper.
4
In a food processor, combine the black beans with 1/4 cup of salsa; pulse a few times.
5
The mixture shouldn't be totally smooth; taste and season with salt, if needed; set aside.
6
Assemble: spread the black beans onto 4 of the tortillas; top with the chicken mixture, then with the remaining tortillas.
7
Heat a large frying pan over medium heat; lightly oil the pan.
8
Carefully place one of the quesadillas in the frying pan; cook on each side until lightly browned, 2-3 minutes.
9
Transfer to a cutting board and cut the quesadillas into 8 wedges.
10
Repeat with the remaining quesadillas.
11
Serve warm with salsa.

1467

kcal

Calories

Fat

180

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, plus more for frying quesadillas, 1 large onion, chopped, 2 large garlic cloves, minced, 3 ½ cups shredded cooked chicken, and more.

Yes, Chicken and Black Bean Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Black Bean Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions