** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat oven to 375F Cut chicken into 1/2-inch slices.
2. In a nonstick skillet over medium heat, saute peppers, onions and chili powder in hot oil until vegetables are slightly softened, about 3 minutes.
3. Remove from heat. Place 4 tortillas on a large baking sheet.
4. Evenly spread beans over tortillas. Top with pepper mixture, chicken and cheese.
5. Top each with remaining tortillas and press down lightly.
6. Bake until heated through and cheese is melted, about 15 minutes.
7. Cut each quesadilla into quarters and serve with salsa, sour cream and cilantro.
8. Variation: Substitute chili beans for black ones, and use 1/2 cup each of green and red bell peppers instead of all green.
9. NOTES : Makes 4 quesadillas. Calorie count omits salsa and sour cream.
10. Serve with Quick cherry tomatoes (see recipe).
Comments on Chicken And Black Bean Quesadillas Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Bell Pepper, MSG, Poultry, Cheese, Hot Pepper, Cilantro, Onion, Olive Oil allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
