Easy Chicken and Black Bean Quesadillas
Prep time
Cook time
Total time
Serves: 4
  • Whole wheat tortillas (I use the Trader Joe's whole wheat wraps with olive oil)
  • Mexican cheese blend or cheese of choice
  • 1 breast cooked chicken
  • ½ can of black beans rinsed and drained (or more if you like!)
  • 1 tsp oil
  • ½ tsp cumin
  • ½ tsp garlic powder
  • 1-2 ripe tomatoes, chopped (other veggies would work like spinach and green or red peppers)
  • 1 ripe avocado
  • 1 Tbsp plain yogurt
  • 1 Tbsp salsa
  • salt to taste
  1. Rinse the beans and put about half of it in a small bowl mixing it with oil, cumin and garlic powder and mash with a fork. Shred the chicken breast. Preheat the skillet or grill.
  2. Take one tortilla and top with beans, shredded chicken, cheese and tomato (hint: if they are too thick they will be hard to flip).
  3. Top with another tortilla. Use butter or cooking spray on the griddle or skillet and place uncooked quesadilla on it. Cook on both sides until browned and cheese melts (be very careful while flipping!). We usually make two of these.
  4. Make the guacamole last by scooping avocado into a bowl. Add yogurt cream and salsa. Mash together and add salt to taste.
  5. Cut the quesadillas with pizza cutter in little triangles on a serving dish and let everyone grab one (or more) and top with guacamole.
Recipe by Maryann Jacobsen at https://maryannjacobsen.com/easy-chicken-and-black-bean-quesadillas/