Quick Chicken and Black Bean Quesadillas

Ingredients

• Chicken breast 0.75 lb
• Black beans 1 can (15 oz)
• Cheddar cheese 1 cup
• Flour tortillas 4 medium
• Onion 0.5 medium
• Bell pepper (any color) 0.5 medium
• Olive oil 2 tbsp
• Chili powder 1 tsp
• Cumin 0.5 tsp
• Garlic powder 0.5 tsp
• Salt to taste
• Black pepper to taste
• Salsa for serving
• Sour cream for serving

How to Cook

1. Dice chicken breast into small, bite-sized pieces. Dice the onion and bell pepper. Drain and rinse the black beans thoroughly. Shred the cheddar cheese if not pre-shredded.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until it's browned and cooked through, about 7 minutes. Season with chili powder, cumin, garlic powder, salt, and pepper.
3. Add the diced onion and bell pepper to the skillet with the chicken. Sauté for 5 minutes, until the vegetables have softened.
4. Stir in the drained black beans and cook for another 3 minutes, just to heat them through. Remove the chicken and black bean mixture from the skillet and set aside. Quickly wipe the skillet clean.
5. Heat 1/2 tablespoon of olive oil in the same skillet over medium heat. Place one flour tortilla in the skillet. Sprinkle half of the shredded cheese over one half of the tortilla.
6. Spoon half of the chicken and black bean mixture over the cheese. Sprinkle with the remaining half of the cheese for that quesadilla. Fold the other half of the tortilla over to create a half-moon shape.
7. Cook the quesadilla for 4 minutes per side, pressing down gently with a spatula, until it's golden brown and the cheese is melted and bubbly.
8. Remove the cooked quesadilla from the skillet. Repeat steps 5-7 for the second quesadilla, adding the remaining 1/2 tablespoon of olive oil if needed.
9. Let the quesadillas rest for 1 minute before slicing them in half or into wedges.
10. Serve immediately with salsa and sour cream on the side.