YOUR SOLIN GENERATED RECIPE
Crispy Spiced Chicken and Black Bean Quesadilla with Sautéed Peppers and Onions
Savor the vibrant flavors of this crispy spiced chicken quesadilla layered with hearty black beans and fresh sautéed peppers and onions. The tender, seasoned chicken pairs perfectly with the wholesome whole wheat tortilla and a medley of colorful veggies, delivering a satisfying crunch and balanced savory kick in every bite.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Black Beans
1 small Whole Wheat Tortilla
1/2 medium Red Bell Pepper
1/4 medium Onion
1 tsp Olive Oil
1/2 tsp Cumin
1/2 tsp Smoked Paprika
Salt and Pepper to taste
PREPARATION
Thinly slice the red bell pepper and quartered onion.
In a bowl, season the chicken breast with cumin, smoked paprika, salt, and pepper.
Heat a non-stick skillet over medium-high heat and add half the olive oil. Sauté the bell pepper and onion until they soften and develop a slight char, about 3-4 minutes. Remove from the pan and set aside.
In the same skillet, add the remaining olive oil and cook the seasoned chicken breast until it is thoroughly cooked and slightly crispy on the edges, about 4-5 minutes per side. Once cooked, slice the chicken into strips.
Reduce heat to medium-low and place the whole wheat tortilla in the skillet. Sprinkle the black beans evenly over the tortilla, then layer with the cooked chicken strips and the sautéed peppers and onions.
Fold the tortilla in half and cook for an additional 2-3 minutes on each side until the quesadilla is crispy and the filling is heated through.
Remove from heat, cut into wedges, and serve immediately.