Black Bean and Chicken Quesadilla Recipe

This tasty quesadilla recipe is sure to please the whole family. The smokey mexican flavor will make everyone want to clean their plate.

This great 30 minute meal pairs nicely with the Romaine and Avocado Salad with the Cilantro Lime Dressing.

Quesadillas are my daughters favorite food, so needless to say she loves this one. My daughter also loves the salad listed above. It's a great way to get your children to eat their veggies. Try it out on your kids and see if they rave over it as well.




Black Bean and Chicken Quesadilla Recipe
Serves 5

1 lb boneless skinless chicken breasts, cubed
1 medium onion, chopped
1 (15 ounce) can black beans, drained
1/2 cup salsa
1-2 teaspoon taco seasoning (see recipe below)
few drops of liquid smoke
shredded cheese
10 whole wheat tortillas
sour cream
salsa
sliced avocado or guacamole
chili powder

Sauté chicken and onion over med-high heat until chicken is no longer pink and onions are transparent.

In a food processor or blender, combine black beans, salsa, taco seasoning, and liquid smoke, and blend until creamy. Spread beans evenly over 5 tortillas. Distribute cooked chicken and onion over beans, and sprinkle with cheese. Top with the other tortillas and cook quesadillas over med-high heat until golden brown, flipping once (or if you have a panini press that is large enough, you can use that as well).

While cooking quesadillas, mix sour cream with chili powder and taco seasoning to taste.Serve hot with sour cream dip, guacamole, and salsa.

Taco Seasoning Mix

1 tablespoon potato starch or corn starch
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon salt (less if on a low sodium diet)
3/4 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon unrefined sugar
1/8 teaspoon pepper

Mix all the spices together. For each pound of ground beef, browned,add one recipe of mix plus 3/4 cup of water. Simmer for 10 to 15 minutes and serve immediately.

I usually quadruple this recipe and store it in an airtight container for future use. I then use approximately 2 1/2 to 3 tablespoons of mix per pound of hamburger.


Does this quesadilla recipe have you wanting more healthy mexican recipes? Check out the smokey tortilla soup. It won't disappoint you.