Prep Time: 15 minutes
Cook Time: 15 minutes
1 C. cooked chicken, chopped
1 1/4-1 1/2 C. sharp cheddar cheese, grated
1 C. black beans rinsed and drained or 1 can refried beans
1/2 C. corn kernels (frozen and thawed, or fresh and cooked)
1 small red onion, chopped
1 tomato, chopped
1/2 white onion, chopped
1 T. olive oil
Salt to taste
4 flour tortillas
Sour cream, for garnish
Salsa or Pico de Gallo, for garnish
Guacamole, for garnish
What to do:
Place black beans in a medium bowl and season with salt. Mash them lightly with a fork until they become pasty. This is where your can of refried beans comes in if using.
Heat 1 tablespoon of olive oil in a frying pan on medium-high heat. Add chopped onion and tomato. Sauté for 4-5 minutes, until softened.
Add onions, tomatoes, and corn kernels to the mashed bean mixture. Taste and adjust seasoning, if needed.
Spoon mixture evenly on two tortillas, spread cheddar cheese and chicken generously over the top.
Cover with remaining tortillas.
Heat a medium pan over medium-high heat and toast quesadillas until cheese is melted and tortillas are golden brown.
Cut each quesadilla into eighths, top with sour cream, salsa or Pico de Gallo, and guacamole, and serve immediately. YUM…….