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Jill is a Mom, wife, teacher, artist, creative genius, and writer. She works everyday on her blog at SimpleDailyRecipes.com. When she's not home schooling her kids or writing for her blog, Jill likes dancing to Brazilian Jazz while cooking up something good in the kitchen.

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Print Black Bean Salad, Chicken Quesadillas

Black Bean Salad, Chicken Quesadillas

This meal was inspired from a Hunt’s recipe I found while clipping coupons.  Naturally, I didn’t have everything the original recipe wanted me to use, so, I made due.

KID FRIENDLY
Right up front, my kids ALWAYS want simple meals where ingredients are kept separated on the plate.  So for them, I made simple chicken and cheese quesadillas.  I reserved half the can of black beans to serve on the side with a dollop of sour cream.  And everyone was HAPPY!

HERE’S WHAT THE GROWN UPS LOVED

Start heating your large nonstick skillet or griddle over medium heat.

Black Bean Salad

Mix the black bean salad.

  • 1/2 to 3/4 can (15oz) Southwestern style tomatoes
  • 1/2 cup whole kernel corn
  • 1/2 can (15oz) black beans
  • 1/4 cup chopped onion
  • 1/3 cup chopped fresh cilantro
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • juice of one small, fresh lime

Stir everything together in a medium bowl and set aside.

  • 2 roasted chicken breasts, sliced into bite size pieces
  • 2 cups Monterey jack cheese, shredded into small bowl
  • 4 burrito size Zesty Garlic tortillas

Black Bean Salad, Chicken Quesadillas 2

On the griddle; warm up tortilla on both sides, 20-30 seconds.  Spread 1/3 cup cheese over half the tortilla, top with chicken, and 1/4 cup black bean salad.  Fold tortilla in half over filling.  Brown tortillas 2-3 minutes on each side until cheese melts.  Cut into wedges.  Serve remaining salsa as side salad with tortillas chips.

One hungry husband can take down 1 1/2 full tortillas worth, the kiddos shared one tortilla, and I easily polished off one tortilla.   This is not a heavy meal and it’s so flavorful.  You’ll be finished before you’re ready to be finished.

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There Are 4 Responses So Far. »

  1. Gravatar

    I made this last weekend and we loved it so much we had the leftovers two more times this week! Thanks so much - it was great!

  2. Gravatar

    COOL! Thanks CyberGal for reporting back.
    The black bean salad makes quite a bit and keeps getting better.
    We ate as a dip with chips, and on the side of bean burritos.
    Mmm, mmm, good!

  3. Gravatar

    Do you think these can be made ahead and warmed in the oven?

  4. Gravatar

    How far ahead?

    The tomatoes in the black bean salsa are going to make the tortilla wet after a while.

    I would leave out the black bean salsa and make chicken and cheese quesadillas. Then right before serving, lay the salsa across the top of the reheated quesadillas.

    Yep, that’s just what I would do.

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