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 a crispy, protein-packed quesadilla featuring tender baked chicken, hearty black beans, and a melty layer of low-fat cheese, all nestled inside a warm whole wheat tortilla. Flavored with vibrant red bell pepper and a hint of cumin, this dish delivers a satisfying crunch and a burst of Southwestern flair.

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NUTRITION

560kcal
Protein
52.0g
Fat
15.5g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

¼ cup Canned Black Beans

1 Whole Wheat Tortilla

¼ cup Low-Fat Cheddar Cheese

¼ cup diced Red Bell Pepper

¼ cup diced Onion

1 tsp Olive Oil

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper and onion. Sauté them in the skillet for 2-3 minutes until slightly softened.

  • 3

    Add the cooked, shredded or chopped chicken breast to the skillet along with the cumin, salt, and pepper. Stir for another 2 minutes to warm through and infuse flavors.

  • 4

    Lightly mash the black beans in a small bowl and then mix them with the sautéed veggies and chicken.

  • 5

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

  • 6

    Sprinkle the low-fat cheddar cheese on top of the mixture.

  • 7

    Fold the tortilla in half to enclose the filling and return it to the skillet. Grill for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

    Slice into wedges and serve immediately.

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 a crispy, protein-packed quesadilla featuring tender baked chicken, hearty black beans, and a melty layer of low-fat cheese, all nestled inside a warm whole wheat tortilla. Flavored with vibrant red bell pepper and a hint of cumin, this dish delivers a satisfying crunch and a burst of Southwestern flair.

NUTRITION

560kcal
Protein
52.0g
Fat
15.5g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

¼ cup Canned Black Beans

1 Whole Wheat Tortilla

¼ cup Low-Fat Cheddar Cheese

¼ cup diced Red Bell Pepper

¼ cup diced Onion

1 tsp Olive Oil

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper and onion. Sauté them in the skillet for 2-3 minutes until slightly softened.

  • 3

    Add the cooked, shredded or chopped chicken breast to the skillet along with the cumin, salt, and pepper. Stir for another 2 minutes to warm through and infuse flavors.

  • 4

    Lightly mash the black beans in a small bowl and then mix them with the sautéed veggies and chicken.

  • 5

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

  • 6

    Sprinkle the low-fat cheddar cheese on top of the mixture.

  • 7

    Fold the tortilla in half to enclose the filling and return it to the skillet. Grill for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

    Slice into wedges and serve immediately.