Chicken & Black Bean Quesadillas

I’m so excited to be posting our first Rainstorms & Love Notes recipe today! These Chicken and Black Bean Quesadillas are filling, healthy and completely delicious. They’re not too involved either, so they make a perfect weeknight meal, or even a quick Saturday afternoon lunch, which is exactly what we did today.

Printable Recipe

1 can shredded chicken
1 tablespoon lime juice, about 1/2 lime
1 tablespoon olive oil
1 garlic clove, minced
salt and pepper, to taste

1 (15-ounce) can black beans, drained and rinsed
1 tablespoon lime juice, about 1/2 lime
1 teaspoon garlic powder
salt, to taste

1 cup Mexican cheese
whole wheat tortillas


First, make sure you’ve got someone in the kitchen who’s really eager to help out.
Then throw your shredded chicken into a bowl.
Add in the juice of 1/2 lime.
And some olive oil.
Throw in your minced garlic, and some salt and pepper for good measure.
And give it all a good stir.

Set your chicken mixture aside while you rinse and drain the black beans.

Throw them in your food processor…

…and add in the juice from of the other half of the lime

Sprinkle in the garlic powder and a little salt.

Then give it a whirl…

…until it’s nice and smooth.

Spread a thin layer of the bean mixture on a tortilla, and place it in a small skillet over medium heat.

Cover half of the tortilla with the chicken mixture and top with the cheese.

Close the tortilla and cook on each side, until slightly brown.

Cut into slices and serve with salsa, pico de gallo, sour cream, or Greek yogurt, like we did.

Adapted from this recipe

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