Smoky BBQ Chicken and Black Bean Quesadilla

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky BBQ Chicken and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Black Bean Quesadilla

Savor a perfectly balanced quesadilla featuring tender, smoky BBQ chicken combined with hearty black beans, fresh red bell pepper, and a sprinkle of low-fat cheddar cheese, all tucked into a warm whole wheat tortilla. This dish offers a satisfying blend of textures and flavors with a hint of spice and a burst of BBQ sweetness, making it a versatile choice for breakfast, lunch, or dinner.

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NUTRITION

447kcal
Protein
41.2g
Fat
8.5g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Black Beans (cooked)

1/4 cup Low-Fat Cheddar Cheese (shredded)

1 medium Whole Wheat Tortilla

1 tbsp BBQ Sauce

1/4 cup Red Bell Pepper (diced)

1/4 cup Onion (diced)

1/4 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast with a pinch of smoked paprika, salt, and pepper. Cook in the skillet for about 5-6 minutes per side until fully cooked. Once done, chop into bite-sized pieces.

  • 3

    In the same skillet on low-medium heat, add the diced onion and red bell pepper. Sauté for 2-3 minutes until softened.

  • 4

    Add the chopped chicken back to the skillet along with the black beans and BBQ sauce. Stir gently to combine and heat through for another 1-2 minutes.

  • 5

    Place the whole wheat tortilla in a clean, dry skillet over medium heat. Evenly distribute the chicken and bean mixture on half of the tortilla, then sprinkle the shredded low-fat cheddar cheese on top.

  • 6

    Fold the tortilla to create a half-moon shape. Cook for 2-3 minutes until the underside is golden and crispy, then flip carefully and cook the other side until the cheese melts and the tortilla is crisp.

  • 7

    Remove from heat, slice into wedges, and serve immediately.

Smoky BBQ Chicken and Black Bean Quesadilla

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky BBQ Chicken and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Chicken and Black Bean Quesadilla

Savor a perfectly balanced quesadilla featuring tender, smoky BBQ chicken combined with hearty black beans, fresh red bell pepper, and a sprinkle of low-fat cheddar cheese, all tucked into a warm whole wheat tortilla. This dish offers a satisfying blend of textures and flavors with a hint of spice and a burst of BBQ sweetness, making it a versatile choice for breakfast, lunch, or dinner.

NUTRITION

447kcal
Protein
41.2g
Fat
8.5g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Black Beans (cooked)

1/4 cup Low-Fat Cheddar Cheese (shredded)

1 medium Whole Wheat Tortilla

1 tbsp BBQ Sauce

1/4 cup Red Bell Pepper (diced)

1/4 cup Onion (diced)

1/4 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the chicken breast with a pinch of smoked paprika, salt, and pepper. Cook in the skillet for about 5-6 minutes per side until fully cooked. Once done, chop into bite-sized pieces.

  • 3

    In the same skillet on low-medium heat, add the diced onion and red bell pepper. Sauté for 2-3 minutes until softened.

  • 4

    Add the chopped chicken back to the skillet along with the black beans and BBQ sauce. Stir gently to combine and heat through for another 1-2 minutes.

  • 5

    Place the whole wheat tortilla in a clean, dry skillet over medium heat. Evenly distribute the chicken and bean mixture on half of the tortilla, then sprinkle the shredded low-fat cheddar cheese on top.

  • 6

    Fold the tortilla to create a half-moon shape. Cook for 2-3 minutes until the underside is golden and crispy, then flip carefully and cook the other side until the cheese melts and the tortilla is crisp.

  • 7

    Remove from heat, slice into wedges, and serve immediately.