Chicken and Black Bean Quesadillas

May 5th, 2014 by Live Well Omaha Kids

Written by Courtney Brewer, Live Well Omaha Kids
Recipe taken from “Recipes from the Heart of Creighton’s Cardiac Center – 2nd Edition”

136304350It’s not only a beautiful Monday morning, but it also happens to be Cinco de Mayo today. My household is a fan of any kind of Mexican food. In fact, probably a good one meal a week (maybe sometimes two) is of the Hispanic origin, whether it be tacos, taco salads or a Mexican casserole. My mom makes killer enchiladas, so if I have my choice to request something when we head up there to visit… it’s usually those! But a simple go-to lunch for myself has always been the quesadilla. It’s so simple to make and you can put all sorts of goodies in it.

Here’s a fantastic (and VERY easy) recipe that you can whip up tonight for the fam as you squeeze in dinner between soccer practice and dance lessons. No need for the fancy sombreros and fake mustaches — but that DOES always make a meal fun. Enjoy and happy Cinco de Mayo!


Chicken and Black Bean Quesadillas


8 (8-inch) whole-wheat or white flour tortillas
1 c. diced cooked chicken (about 1 large boneless breast)
1 (15-oz.) can black soybeans or black beans, drained
1/2 c. thick and chunky salsa or chopped fresh tomatoes
1/4 c. chopped fresh cilantro
1/4 tsp. ground cumin
2 green onions, chopped
1/2 c. green bell peppers, cut into strips
3/4 c. shredded Colby Jack cheese
Sour cream and guacamole (optional)


Lightly oil or spray a skillet or griddle. Preheat to 350 degrees. In a medium bowl, combine chicken, beans, salsa, cilantro and cumin; mix well. Spread mixture evenly over half of each tortilla to within 1/4-inch of edges. Top with green onions, pepper strips and cheese. Fold over the other half of the tortilla. (It now looks like a turnover.) Brown slowly, turning once or twice until the cheese melts and the quesadilla is heated through and golden brown. Cut into four wedges. Serve with sour cream, salsa and/or guacamole, if desired. Serve with additional salsa, chopped olives, sour cream or plain.

Nutritional Information

Yield: 8 servings
Calories: 283
Carbohydrate: 28g
Fiber: 6g
Fat: 9g
Saturated fat: 2.5g
Cholesterol: 30mg
Sodium: 385 mg

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