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 balanced, crispy quesadilla filled with tender, seasoned chicken breast, hearty black beans, melted reduced-fat cheddar cheese, and fresh bell peppers. This dish offers a delightful mix of textures and flavors, perfect for a satisfying meal any time of the day.

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NUTRITION

449kcal
Protein
39.6g
Fat
17.6g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Black Beans, drained

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1/2 tsp Cumin Powder

1/2 tsp Smoked Paprika

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and season with cumin, smoked paprika, salt, and pepper.

  • 2

    Heat the olive oil in a skillet over medium-high heat and cook the chicken strips until they are crispy and no longer pink, about 4-5 minutes per side.

  • 3

    In the same skillet, add the sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Warm the whole wheat tortilla in a separate pan or in the microwave for about 20 seconds to make it pliable.

  • 5

    Assemble the quesadilla by layering the cooked chicken, black beans, sautéed red bell pepper, and shredded reduced-fat cheddar cheese on one half of the tortilla.

  • 6

    Fold the tortilla over to cover the filling and cook in a lightly oiled skillet over medium heat, pressing gently with a spatula. Cook each side for 2-3 minutes until the tortilla is crispy and the cheese has melted.

  • 7

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

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 balanced, crispy quesadilla filled with tender, seasoned chicken breast, hearty black beans, melted reduced-fat cheddar cheese, and fresh bell peppers. This dish offers a delightful mix of textures and flavors, perfect for a satisfying meal any time of the day.

NUTRITION

449kcal
Protein
39.6g
Fat
17.6g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Black Beans, drained

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1/2 tsp Cumin Powder

1/2 tsp Smoked Paprika

PREPARATION

  • 1

    Slice the chicken breast into thin strips and season with cumin, smoked paprika, salt, and pepper.

  • 2

    Heat the olive oil in a skillet over medium-high heat and cook the chicken strips until they are crispy and no longer pink, about 4-5 minutes per side.

  • 3

    In the same skillet, add the sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Warm the whole wheat tortilla in a separate pan or in the microwave for about 20 seconds to make it pliable.

  • 5

    Assemble the quesadilla by layering the cooked chicken, black beans, sautéed red bell pepper, and shredded reduced-fat cheddar cheese on one half of the tortilla.

  • 6

    Fold the tortilla over to cover the filling and cook in a lightly oiled skillet over medium heat, pressing gently with a spatula. Cook each side for 2-3 minutes until the tortilla is crispy and the cheese has melted.

  • 7

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