Name: Chicken and black bean quesadillas
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, diced into 1/2-inch pieces; 1/3 cup canned black beans, drained and rinsed; 2 flour Carb Balance tortillas; 1/3 cup shredded part-skim mozzarella; 1 tsp extra virgin olive oil; 2 1/4 tsp taco seasoning; 1 tbsp water

Nutrition

Per serving

587 calories

Protein: 64g; 37% of calories
Carbs: 57g; 33% of calories
Fat: 23g; 30% of calories

Ingredients

7 items

6 oz boneless skinless chicken breast, diced into 1/2-inch pieces
⅓ cup canned black beans, drained and rinsed
2 flour Carb Balance tortillas
⅓ cup shredded part-skim mozzarella
1 tsp extra virgin olive oil
2¼ tsp taco seasoning
1 tbsp water

Instructions

Prep 15 min · Cook 0 min

Heat a 12-inch nonstick skillet over medium-high heat with the oil. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Done when opaque in the center, 165°F.
Lower the heat to medium. Stir in the black beans, taco seasoning, and water. Simmer for 2 minutes until the liquid has evaporated and the beans are warmed through. Scrape the filling into a bowl, then carefully wipe the skillet with a paper towel.
Lay the tortillas flat. Sprinkle about 1 tbsp cheese over one half of each tortilla. Spoon the filling from the bowl on top, then add the remaining cheese, about 1 tbsp per tortilla. Fold over and press down. Place in the skillet over medium heat and cook for 2 minutes, flip, and cook for 2 minutes more until the cheese is melted and the tortillas are golden brown.

Nutrition

Ingredients

Instructions

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