NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

0.25 cup canned black beans

1 medium whole wheat tortilla

1 oz sharp cheddar cheese

0.5 cup bell peppers

2 tbsp red onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp chili powder

0.25 tsp garlic powder

PREPARATION

• 1

  Heat avocado oil in a large skillet over medium heat and sauté the bell peppers and red onion until they are tender and slightly charred.

• 2

  In a small mixing bowl, combine the shredded chicken breast and rinsed black beans with sea salt, chili powder, and garlic powder.

• 3

  Clear the skillet and place the whole wheat tortilla inside, then sprinkle half of the sharp cheddar cheese over one half of the tortilla.

• 4

  Distribute the chicken and bean mixture evenly over the cheese, add the sautéed vegetables, and top with the remaining cheese.

• 5

  Fold the empty half of the tortilla over the filling and press down firmly with a spatula to seal the quesadilla.

• 6

  Cook for 2 to 3 minutes per side until the exterior is golden brown and the cheese has completely melted.

• 7

  Remove from the heat, let it rest for one minute, then slice into three wedges and serve immediately.