Get some grains.

Shop our products by category.

Black bean and chicken quesadilla recipe

Journal

We add ALL the good stuff to this quesadilla making it a quick and easy way to sneak in all sorts of healthy ingredients. Chicken and black beans bring the protein and fiber. Lime, cilantro and cumin pack the flavor into this handheld favorite. Add tomatoes, peppers or any favorite veggie to the recipe if you are so inclined.

Ingredients

  • 2 Angelic Bakehouse Wraps
  • 1 Tbsp red onion, chopped
  • ¼ cup corn
  • ¼ cup black beans, cooked and drained
  • ¼ cup cooked chicken, shredded
  • Juice of ½ a lime
  • 1 tbsp cilantro
  • 2 tbsp salsa
  • ¼ tsp cumin
  • ½ cup shredded cheddar cheese
  • ½ avocado, sliced thinly

Instructions

  1. In a small saute pan, gently cook onions until soft.
  2. Add corn, black beans, chicken, lime juice, cilantro, salsa and cumin. Cook for approximately five minutes, until corn is soft. Remove mixture to a plate.
  3. Wipe pan down with a paper towel, leaving some oil in the pan.
  4. Assemble the quesadilla by spreading a thin layer of avocado on one wrap.
  5. Top with cheese and black bean mixture.
  6. Sprinkle with additional cheese. Add back to the frying pan (or put on a cookie sheet in the oven at 400 degrees) for 6 minutes or until cheese is melted.
  7. Using a pizza cutter, cut into quarters.