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 the scrumptious blend of smoky BBQ chicken, hearty black beans, and melted low-fat cheese tucked inside a whole wheat tortilla. This balanced quesadilla offers a satisfying crunch and a burst of smoky flavor, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

444kcal
Protein
38.3g
Fat
15.7g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Black Beans (cooked)

1 Whole Wheat Tortilla

1 tbsp BBQ Sauce

1/4 cup Low-Fat Cheddar Cheese, shredded

1 tsp Smoked Paprika

1 tsp Olive Oil

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PREPARATION

  • 1

    Season the chicken breast with smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked. Once done, slice the chicken into thin strips.

  • 2

    In the same skillet, add the black beans along with the BBQ sauce. Stir to combine and warm them through for 2 minutes.

  • 3

    Lay the whole wheat tortilla on a clean surface. Evenly spread the chicken strips and the warm black beans mixture on one half of the tortilla.

  • 4

    Sprinkle the shredded low-fat cheddar cheese over the filling.

  • 5

    Fold the tortilla in half to form a quesadilla. Place it back in the skillet over medium heat. Toast each side for about 2-3 minutes until the tortilla is golden and the cheese has melted.

  • 6

    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 the scrumptious blend of smoky BBQ chicken, hearty black beans, and melted low-fat cheese tucked inside a whole wheat tortilla. This balanced quesadilla offers a satisfying crunch and a burst of smoky flavor, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

444kcal
Protein
38.3g
Fat
15.7g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Black Beans (cooked)

1 Whole Wheat Tortilla

1 tbsp BBQ Sauce

1/4 cup Low-Fat Cheddar Cheese, shredded

1 tsp Smoked Paprika

1 tsp Olive Oil

PREPARATION

  • 1

    Season the chicken breast with smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked. Once done, slice the chicken into thin strips.

  • 2

    In the same skillet, add the black beans along with the BBQ sauce. Stir to combine and warm them through for 2 minutes.

  • 3

    Lay the whole wheat tortilla on a clean surface. Evenly spread the chicken strips and the warm black beans mixture on one half of the tortilla.

  • 4

    Sprinkle the shredded low-fat cheddar cheese over the filling.

  • 5

    Fold the tortilla in half to form a quesadilla. Place it back in the skillet over medium heat. Toast each side for about 2-3 minutes until the tortilla is golden and the cheese has melted.

  • 6

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