Crispy Chicken and Black Bean Quesadillas

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

Crispy Chicken and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Black Bean Quesadillas

Enjoy a crispy yet nutritious quesadilla featuring tender chicken breast, hearty black beans, and melted cheese, all enveloped in a whole wheat tortilla with a medley of fresh bell pepper and onion. This satisfying meal delivers a delightful mix of textures and robust flavors perfect for any time of day.

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NUTRITION

493kcal
Protein
50.5g
Fat
17.2g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla (55g)

1/4 cup Black Beans (43g)

1/4 cup Shredded Cheddar Cheese (28g)

1/4 cup Red Bell Pepper, diced

1/4 cup Onion, diced

Olive Oil Spray

1/2 teaspoon Cumin Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly spray with olive oil.

  • 2

    Season the chicken breast with salt, pepper, and cumin. Cook the chicken for about 5-6 minutes per side until fully cooked and slightly crispy. Once cooked, shred or dice the chicken.

  • 3

    In the same skillet, sauté the diced red bell pepper and onion until softened, about 3-4 minutes.

  • 4

    Lay the whole wheat tortilla flat and evenly distribute the cooked chicken, black beans, sautéed vegetables, and shredded cheese over half of the tortilla.

  • 5

    Fold the tortilla over to create a half-moon shape. Place the quesadilla back in the skillet and cook for 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 6

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

Crispy Chicken and Black Bean Quesadillas

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

Crispy Chicken and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Black Bean Quesadillas

Enjoy a crispy yet nutritious quesadilla featuring tender chicken breast, hearty black beans, and melted cheese, all enveloped in a whole wheat tortilla with a medley of fresh bell pepper and onion. This satisfying meal delivers a delightful mix of textures and robust flavors perfect for any time of day.

NUTRITION

493kcal
Protein
50.5g
Fat
17.2g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Tortilla (55g)

1/4 cup Black Beans (43g)

1/4 cup Shredded Cheddar Cheese (28g)

1/4 cup Red Bell Pepper, diced

1/4 cup Onion, diced

Olive Oil Spray

1/2 teaspoon Cumin Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly spray with olive oil.

  • 2

    Season the chicken breast with salt, pepper, and cumin. Cook the chicken for about 5-6 minutes per side until fully cooked and slightly crispy. Once cooked, shred or dice the chicken.

  • 3

    In the same skillet, sauté the diced red bell pepper and onion until softened, about 3-4 minutes.

  • 4

    Lay the whole wheat tortilla flat and evenly distribute the cooked chicken, black beans, sautéed vegetables, and shredded cheese over half of the tortilla.

  • 5

    Fold the tortilla over to create a half-moon shape. Place the quesadilla back in the skillet and cook for 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 6

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