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Black Bean-Chicken Quesadillas

 Black Bean-Chicken Quesadillas
My husband loves these quesadillas! You can easily modify the recipe by using different meats and cheeses. —Christy Bounds, Canton, Mississippi
4 ServingsPrep/Total Time: 25 min.


  • 1 can (15 ounces) Southwestern black beans, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 package (6 ounces) ready-to-use Southwestern chicken strips
  • 1 tablespoon onion powder
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 8 flour tortillas (8 inches)
  • 2 tablespoons canola oil
  • Sour cream, salsa and guacamole, optional


  • 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.
  • 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.
  • 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. Yield: 4 servings.
Nutritional Facts: 1 quesadilla (calculated without optional ingredients) equals 638 calories, 22 g fat (9 g saturated fat), 66 mg cholesterol, 1,466 mg sodium,

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Black Bean-Chicken Quesadillas (continued)

Nutritional Facts: 73 g carbohydrate, 7 g fiber, 35 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.