Crispy BBQ Chicken and Black Bean Quesadilla

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

Crispy BBQ Chicken and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Black Bean Quesadilla

Enjoy this vibrant twist on a classic quesadilla featuring tender, crispy chicken tossed in BBQ sauce paired with hearty black beans and melted low‐fat cheddar, all nestled in a whole wheat tortilla for a satisfying meal bursting with flavor and texture.

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NUTRITION

381kcal
Protein
38.5g
Fat
12.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Whole Wheat Tortilla (approx. 50g)

1/4 cup Black Beans (low sodium)

1 tablespoon BBQ Sauce

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat half of the olive oil over medium-high heat and cook the chicken until it is crispy on the outside and fully cooked inside, about 5-7 minutes per side. Once cooked, shred or chop the chicken into bite-sized pieces.

  • 2

    Warm the whole wheat tortilla either in a dry pan or microwave for a few seconds to make it pliable.

  • 3

    Spread the shredded chicken evenly over the tortilla. Top with the black beans, drizzle the BBQ sauce over the chicken, and sprinkle the reduced fat cheddar cheese on top.

  • 4

    Fold the tortilla in half to encase the filling.

  • 5

    In the same skillet, add the remaining olive oil and cook the quesadilla over medium heat. Press lightly with a spatula and cook until the tortilla is golden and crispy, and the cheese is melted, about 2-3 minutes per side.

  • 6

    Remove from the pan, slice into wedges, and serve warm.

Crispy BBQ Chicken and Black Bean Quesadilla

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

Crispy BBQ Chicken and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy BBQ Chicken and Black Bean Quesadilla

Enjoy this vibrant twist on a classic quesadilla featuring tender, crispy chicken tossed in BBQ sauce paired with hearty black beans and melted low‐fat cheddar, all nestled in a whole wheat tortilla for a satisfying meal bursting with flavor and texture.

NUTRITION

381kcal
Protein
38.5g
Fat
12.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Whole Wheat Tortilla (approx. 50g)

1/4 cup Black Beans (low sodium)

1 tablespoon BBQ Sauce

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat half of the olive oil over medium-high heat and cook the chicken until it is crispy on the outside and fully cooked inside, about 5-7 minutes per side. Once cooked, shred or chop the chicken into bite-sized pieces.

  • 2

    Warm the whole wheat tortilla either in a dry pan or microwave for a few seconds to make it pliable.

  • 3

    Spread the shredded chicken evenly over the tortilla. Top with the black beans, drizzle the BBQ sauce over the chicken, and sprinkle the reduced fat cheddar cheese on top.

  • 4

    Fold the tortilla in half to encase the filling.

  • 5

    In the same skillet, add the remaining olive oil and cook the quesadilla over medium heat. Press lightly with a spatula and cook until the tortilla is golden and crispy, and the cheese is melted, about 2-3 minutes per side.

  • 6

    Remove from the pan, slice into wedges, and serve warm.