Healthy Chicken Quesadilla (with Black Beans)

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Why We Love This Recipe For Healthy Chicken Quesadillas

My family is from West Texas and loves to cook, so that combination can only mean one thing: I am obsessed with Tex Mex and Mexican-inspired cuisine! I have indoctrinated my children into this passion by regularly cooking them Easy Chicken Enchiladas, among many other similar recipes, so I can safely say I’ve done my duty as a mother.

It’s now time to share one of my favorite healthy quesadilla recipes with all of you! Today we’re making the incredibly delicious and simple healthy chicken quesadillas with black beans! What’s not to love about a super fast and easy chicken quesadilla for dinner? Nothing beats the combination of crisp tortillas, melty cheese and tender chunks of chicken. And what’s better, we’ve made these a little healthier!

When I say they’re easy, I really mean it – you can even meal prep these quesadillas so everything is ready to heat when you’re ready to eat! This is truly a meal the whole family will love!

Pair these chicken quesadillas with lime and cilantro-spiked Kohlrabi slaw, guacamole, pico de gallo or mexican corn salad for a fast and flavorful meal that’s sure to be satisfying for everyone at the table!  

Key Ingredients for this Recipe

Boneless Chicken Breast Tenders

I chose to use chicken tenders because they are much faster to cook all the way through than boneless chicken breast since they are thinner. Regular chicken breast or boneless thighs can be subbed, just adjust the cooking time accordingly.

You can also use leftover chicken or instant pot shredded chicken, just toss it with the salt and cumin before assembling.

Tortillas

For these healthy quesadillas, we used whole-wheat tortillas because they are made with whole-grain flour. They have more fiber than regular flour tortillas.

You can use gluten-free or low-carb tortillas if you’d like. Just note that they may darken more quickly than flour tortillas, so you’ll want to lower the temperature under your skillet slightly so they don’t burn. Find more tips on using these alternative tortillas here.

Cheese

No quesadilla would be complete without the queso! I like to use some type of Jack cheese for my quesadillas because it melts so well. If you can find Colby Longhorn at your grocery store that’s what my mom always used in her Mexican food recipes. Otherwise, freshly grated Monterey Jack or Colby Jack works perfectly. For a bit of a kick you can sub in Pepper Jack or Jalapeño Jack!

For a speedy alternative, you can also use pre-shredded jack cheese. Or look for “Mexican Cheese Blend” or “Taco Cheese.” These pre-shredded cheeses do not melt as beautifully as hand-grated cheese, but they are great time-savers for busy nights.

Corn Kernels

You can use frozen kernels once thawed, or cut fresh corn off the cob. To cut the kernels off the cob without making a mess, you can put an overturned bowl inside a larger bowl and rest the end of the corn on the inner bowl. Slice down the cob with a sharp chef’s knife and the kernels will fall down into the bowl without spilling all over the place.

Black Beans

For more protein, fiber and antioxidants we also added in black beans. To make this easy enough for a weeknight meal, we used canned drained black beans. Giving them a quick rinse will help was off excess sodium.

If you prefer to use cooked dried beans, follow these instructions and drain them well.

Additional Ingredients

• Ground cumin
• Kosher salt
• Cooking spray
• Chopped fresh cilantro

Step-By-Step Instructions To Make This Recipe

Step 1: Season, Cook and Chop the Chicken

Start by sprinkling cumin and salt over the chicken and coating a large non-stick skillet with cooking spray.

Heat the skillet on medium-high heat and add the chicken to cook. Turn the chicken once until it’s cooked through, which should take about 8 to 10 minutes. Chop it into small pieces or shred it with two forks.

Step 2: Combine Ingredients

While the chicken is cooking, stir the beans, corn, cilantro, cumin, and salt in a small bowl.

Step 3: Divide Ingredients Among Tortillas

Then, lay your tortillas on a clear work surface and divide the chicken among the tortillas, covering only half. Top the chicken with the corn and bean mixture, then sprinkle on cheese. Fold the tortillas closed and press down to create a seam. Don’t be alarmed if they’re very full – that’s what you want!

Step 4: Cook Quesadillas

Now, rinse and dry your skillet and coat it generously with cooking spray. If you want to cook all four chicken quesadillas at the same time, you can use a stove-top griddle instead. Heat your cooking surface over medium-high heat and add two quesadillas at a time for a skillet or all four if using the griddle.

Let them cook until the bottom of the tortilla is browned and the cheese is starting to melt, which should take about 3 to 4 minutes.

Carefully flip the quesadillas over. This can be a little tricky if you are cooking them in a large skillet, but I find using my free hand on top helps hold them together. Once they are flipped, press down lightly and let them continue to cook until the other side is browned and the cheese is completely melted, which should take about 2 to 3 minutes.

Step 5: Slice and Serve

Slide the quesadillas onto a cutting board and slice them into wedges to serve. Repeat cooking the remaining two quesadillas by using more cooking spray and adjusting the heat to prevent them from scorching. Serve them hot and enjoy!