YOUR SOLIN GENERATED RECIPE
Chicken and Black Bean Quesadillas
Pan-seared whole wheat tortillas filled with tender chicken, fiber-rich black beans, and melted sharp cheddar for a crisp and savory lunch.
INGREDIENTS
3 oz Cooked chicken breast
0.33 cup Canned black beans
1 oz Sharp cheddar cheese
1 medium Whole wheat tortilla
1 tsp Extra virgin olive oil
0.25 whole Avocado
2 tbsp Salsa verde
2 tbsp Nonfat Greek yogurt
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
In a small bowl, toss the shredded cooked chicken and rinsed black beans with the ground cumin, garlic powder, sea salt, and black pepper.
Place the whole wheat tortilla on a clean surface and sprinkle half of the shredded cheddar cheese over one half of the tortilla.
Layer the seasoned chicken and black bean mixture over the cheese, then top with the remaining cheddar cheese.
Fold the tortilla in half to enclose the filling, pressing down gently to secure it.
Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
Place the quesadilla in the skillet and cook for 3 to 4 minutes per side until the tortilla is golden brown and the cheese is fully melted.
Remove from the heat and slice into three wedges.
Serve immediately with sliced avocado, salsa verde, and a dollop of Greek yogurt on the side.