Black Bean, Spinach & Chicken Quesadillas
I’m finally sharing the last 10-minute recipe for how to use leftovers of The Best (and Easiest) Grilled Chicken. These Black Bean, Spinach & Chicken Quesadillas are PERFECT for a quick and easy, Mexican-themed dinner! I also really love that they sneak in some greens.
I’m the first to admit that corn tortillas are not very appealing at room temp, so the secret to this recipe (and making corn tortillas tasty) is heating them in the skillet with a little cooking spray. This totally changes their flavor and texture, and I think using corn ones creates a more filling dish. Corn tortillas are also lower in calories and carbs than flour ones of comparable size, as well as gluten-free. (Note: Most corn tortillas do not contain gluten, but check the allergen list to verify if you have celiac or are highly sensitive to gluten.)
Top with salsa, guac, and a little sour cream. Then, let me know what you think in the comments or on Instagram! AND, what kind of recipes do you want to see in the coming month??
Black Bean, Spinach & Chicken Quesadillas
Serves 2
Use any leftover chopped cooked chicken you have on hand. To change things up, try another cooked protein like grilled shrimp or steak or add extra black beans.
Ingredients
4 corn tortillas
1/3 cup drained canned black beans
3 Tbsp refrigerated pico de gallo
1/3 cup torn baby spinach
3 oz chopped cooked chicken breast (such as The Best Grilled Chicken)
½ cup shredded cheddar cheese
Cooking spray
Method
Heat a large skillet over medium heat.
Combine half of the beans with pico de gallo in a small bowl. Mash with a fork. Layer 1 tortilla with half of the bean mixture, half of remaining beans, half of spinach, and half of cheese. Top with another tortilla. Repeat procedure to make another quesadilla.
Lightly coat the tops of the quesadillas with cooking spray; place the coated side of 1 quesadilla in the skillet. Cook for 2 minutes. Lightly coat the top of the quesadilla with cooking spray; carefully turn it over with the spatula.
Cook for 1 to 2 minutes or until lightly browned and cheese is melted. Repeat procedure with second quesadilla.
Nutrition
Per quesadilla:
343 Cal | 13.5g Fat, 6g Sat Fat | 25g Protein | 30g Carb, 5g Fiber, 1g Sugar (0g Added Sugar) | 251mg Sodium