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.

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

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.