NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Canned Black Beans (drained)

2 Whole Wheat Tortillas

1/4 cup Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

1/2 medium Red Bell Pepper (diced)

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F and lightly coat a sheet pan with olive oil.

• 2

  Slice the chicken breast into thin strips and place them on the sheet pan. Drizzle with the olive oil, then sprinkle cumin, paprika, garlic powder, salt, and pepper evenly over the chicken. Add the diced red bell pepper and drained black beans to the pan, gently tossing to combine with the chicken and spices.

• 3

  Roast the chicken and vegetables in the preheated oven for 12-15 minutes or until the chicken is cooked through and lightly crisped at the edges.

• 4

  Remove the pan from the oven. Lay out two whole wheat tortillas on a clean surface. Evenly distribute the roasted chicken, black beans, and red bell pepper mixture over the tortillas.

• 5

  Sprinkle the reduced-fat cheddar cheese over the filling on each tortilla. Fold each tortilla in half to form a quesadilla.

• 6

  Place the folded quesadillas back onto the sheet pan and return to the oven for an additional 5-7 minutes, or until the tortillas are crispy and the cheese is melted.

• 7

  Remove from the oven and let cool for a minute before slicing into wedges. Serve warm and enjoy your crispy, flavorful sheet pan quesadillas.