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

A flavor-packed quesadilla with tender, smoky BBQ chicken, hearty black beans, melty reduced-fat cheese, and a zesty burst from red bell peppers and fresh cilantro, all wrapped in a warm whole wheat tortilla for a satisfying meal.

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NUTRITION

598kcal
Protein
53.2g
Fat
14.1g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans, canned, drained

1 Whole Wheat Tortilla

2 tbsp BBQ Sauce

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1/4 medium Red Bell Pepper, sliced

2 tbsp Fresh Cilantro, chopped

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a drizzle of BBQ sauce. Cook the chicken for about 5-6 minutes per side until fully cooked, then shred it using two forks.

  • 3

    In the same pan, warm the black beans with a splash of lime juice and a few dabs of BBQ sauce for extra smokiness.

  • 4

    Lay the whole wheat tortilla flat, spread the shredded chicken evenly, then add the warmed black beans.

  • 5

    Sprinkle the shredded reduced-fat cheddar cheese over the mixture, and add the red bell pepper slices.

  • 6

    Fold the tortilla in half and place it in the skillet. Cook for 2-3 minutes per side until the cheese melts and the tortilla is lightly browned.

  • 7

    Remove from heat, garnish with fresh cilantro, and drizzle with additional lime juice if desired.

  • 8

    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

A flavor-packed quesadilla with tender, smoky BBQ chicken, hearty black beans, melty reduced-fat cheese, and a zesty burst from red bell peppers and fresh cilantro, all wrapped in a warm whole wheat tortilla for a satisfying meal.

NUTRITION

598kcal
Protein
53.2g
Fat
14.1g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans, canned, drained

1 Whole Wheat Tortilla

2 tbsp BBQ Sauce

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1/4 medium Red Bell Pepper, sliced

2 tbsp Fresh Cilantro, chopped

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a drizzle of BBQ sauce. Cook the chicken for about 5-6 minutes per side until fully cooked, then shred it using two forks.

  • 3

    In the same pan, warm the black beans with a splash of lime juice and a few dabs of BBQ sauce for extra smokiness.

  • 4

    Lay the whole wheat tortilla flat, spread the shredded chicken evenly, then add the warmed black beans.

  • 5

    Sprinkle the shredded reduced-fat cheddar cheese over the mixture, and add the red bell pepper slices.

  • 6

    Fold the tortilla in half and place it in the skillet. Cook for 2-3 minutes per side until the cheese melts and the tortilla is lightly browned.

  • 7

    Remove from heat, garnish with fresh cilantro, and drizzle with additional lime juice if desired.

  • 8

    Slice into wedges and serve immediately.