Mexican

Chicken and Black Bean Quesadilla is for Dinner.

Chicken and Black Bean Quesadilla takes 30 minutes to prepare.

Chicken and Black Bean Quesadilla takes 30 minutes to cook.

Chicken and Black Bean Quesadilla makes 8 servings.

The ingredients for Chicken and Black Bean Quesadilla are:

2 Boneless/Skinless Chicken Breast, small cubes
1 tbsp Coconut Oil
1 cup Onions, chopped
1 can Black Beans, rinsed
1.5 cup kernels Frozen Yellow Sweet Corn
2 cloves Garlic
2 plum tomato
1 tsp Salt
2 tbsp Chili powder
2 tbsp Ground Cumin
2 Avocados, diced
2 cup Kraft Mexican Style Taco Cheese
.5 cup Crystal Farms Reduced Fat Mexican Shredded Cheese
4 Cruz Flour Tortillas

Here is how you make Chicken and Black Bean Quesadilla:

Preheat oven to 350. Melt coconut oil in a large pan over medium heat. Add cubed chicken to oil and season with salt. Add onion and cook until chicken is almost done. Add beans and corn. Cook until beans and corn are warmed through. Add chili powder and cumin. Stir in tomatoes until just warmed through. Spray a large sheet pan (or 2) with non stick spray, place 4 tortillas on sheet pan. Place half of the avocado on each tortilla and cover with half of the cheese. Scoop 1/4 of the chicken mix over the tortillas. Cover with remaining cheese and a tortilla. Place in a 350 oven for 15 minutes, place under broiler for another 5 minutes or until top tortilla is browned.Cut each quesadilla into 4 wedges. Serve with salsa and sour cream if desired.Serving Size:?Makes 2 full quesadillas

The nutritional information for Chicken and Black Bean Quesadilla is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 559.6

• Total Fat: 27.5 g
• Cholesterol: 81.5 mg
• Sodium: 1,173.7 mg
• Total Carbs: 46.0 g
• Dietary Fiber: 10.0 g
• Protein: 36.0 g

Chicken and Black Bean Quesadilla is Mexican cuisine.