Chicken Quesadilla with Corn and Black Beans
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The Seasoned Mom · by Blair Lonergan

Chicken Quesadilla with Corn and Black Beans

NUTRITION · PER SERVING50M COOK
CAL 33%·PRO 89%
CARBS 69G42% OF CAL
30G FIBER0G ADDED5G INTRINSIC35G OTHER5G TOTAL SUGAR
FAT 34G46% OF CAL
15G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cheesy quesadilla filled with seasoned chicken, black beans, corn, sautéed peppers and onions. Warm, melty, and Mexican-inspired comfort food.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon olive oil
  • ½ of a medium sweet onion, thinly sliced
  • ½ of a sweet red bell pepper, seeded and thinly sliced
  • 1 clove garlic, minced or pressed
  • 1 cup cooked, chopped (or shredded) chicken
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1 cup cooked corn kernels (from about 1 large ear), or use frozen corn kernels (not thawed)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • Dash of ground black pepper, to taste ((or use a dash of cayenne pepper if you like it spicy))
  • 1-2 tablespoons chopped fresh cilantro or parsley
  • 8 (8-inch) flour tortillas
  • 1 cup (about 4 ounces) grated Monterey Jack or Pepper Jack cheese
  • 1 cup (about 4 ounces) grated Cheddar cheese
  • Optional, for serving: salsa, sour cream, guacamole, sliced green onions, pickled red onions, fresh cilantro
PREP
15M
SODIUM
1252MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.