Crispy Chicken and Black Bean Quesadilla

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

Crispy Chicken and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Black Bean Quesadilla

Savor the crisp exterior and hearty filling of this chicken and black bean quesadilla. Tender, seasoned chicken, robust black beans, and a hint of melted cheddar combine in a whole wheat tortilla for a satisfying, protein-packed meal with a touch of fresh salsa.

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NUTRITION

424kcal
Protein
37.3g
Fat
15.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 whole Wheat Tortilla

1/4 cup Black Beans

1/8 cup Cheddar Cheese

2 tablespoons Salsa

1 teaspoon Olive Oil

1 cup Spinach

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the spinach and sauté for about 1-2 minutes until just wilted. Remove and set aside.

  • 3

    In the same skillet, warm the shredded chicken breast along with black beans and season with a pinch of salt and pepper. Stir until heated through.

  • 4

    Place the whole wheat tortilla on a clean surface and evenly spread the chicken and black bean mixture over half of the tortilla.

  • 5

    Sprinkle the cheddar cheese on top of the filling, then add the sautéed spinach and drizzle with salsa.

  • 6

    Fold the tortilla over to create a half-moon shape and return it to the skillet.

  • 7

    Cook on medium heat for 2-3 minutes per side or until the tortilla is golden and crispy and the cheese has melted.

  • 8

    Remove from heat, slice into wedges, and serve immediately with extra salsa if desired.

Crispy Chicken and Black Bean Quesadilla

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

Crispy Chicken and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Black Bean Quesadilla

Savor the crisp exterior and hearty filling of this chicken and black bean quesadilla. Tender, seasoned chicken, robust black beans, and a hint of melted cheddar combine in a whole wheat tortilla for a satisfying, protein-packed meal with a touch of fresh salsa.

NUTRITION

424kcal
Protein
37.3g
Fat
15.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 whole Wheat Tortilla

1/4 cup Black Beans

1/8 cup Cheddar Cheese

2 tablespoons Salsa

1 teaspoon Olive Oil

1 cup Spinach

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the spinach and sauté for about 1-2 minutes until just wilted. Remove and set aside.

  • 3

    In the same skillet, warm the shredded chicken breast along with black beans and season with a pinch of salt and pepper. Stir until heated through.

  • 4

    Place the whole wheat tortilla on a clean surface and evenly spread the chicken and black bean mixture over half of the tortilla.

  • 5

    Sprinkle the cheddar cheese on top of the filling, then add the sautéed spinach and drizzle with salsa.

  • 6

    Fold the tortilla over to create a half-moon shape and return it to the skillet.

  • 7

    Cook on medium heat for 2-3 minutes per side or until the tortilla is golden and crispy and the cheese has melted.

  • 8

    Remove from heat, slice into wedges, and serve immediately with extra salsa if desired.