Fiesta Chicken and Black Bean Quesadillas with Cilantro Lime Rice

Flavorful chicken and black bean quesadillas served with zesty cilantro-lime rice and a vibrant fresh tomato salsa, making for a quick and satisfying meal with a delightful balance of tastes and textures.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.86/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• comfort food
• savory

Ingredients

• 1 pound boneless, skinless chicken breast (diced into 1/2-inch pieces)
• 1 tablespoon olive oil
• 0.5 yellow onion (diced)
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.5 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 can black beans (rinsed and drained)
• 1 cup fresh spinach (packed, chopped)
• 12 flour tortillas
• 2 cup shredded Mexican blend cheese
• 1 cup white rice (uncooked)
• 2 cup water
• 0.25 cup fresh cilantro (chopped)
• 1 lime (halved)
• 1 can diced tomatoes (drained)
• 0.25 cup plain yogurt

Instructions

1. Start the rice: Combine 1 cup of white rice and 2 cups of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed. While it cooks, prepare the quesadilla filling and salsa.
2. While rice cooks, prepare chicken and filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced boneless, skinless chicken breast and season with a pinch of kosher salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
3. Add the diced yellow onion to the same skillet, adding a little more olive oil if needed. Cook for 2-3 minutes until softened.
4. Return the cooked chicken to the skillet. Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and the rinsed and drained black beans. Cook for 2-3 minutes, stirring to combine and heat through.
5. Stir in 1 cup of chopped fresh spinach until just wilted, about 1 minute. Remove the skillet from heat.
6. Make the salsa: In a small bowl, combine the drained diced tomatoes, 2 tablespoons of chopped fresh cilantro, and the juice from one lime half. Stir to combine.
7. Finish the rice: Once the white rice is cooked, fluff with a fork. Stir in the juice from the remaining lime half and 2 tablespoons of chopped fresh cilantro. Season with kosher salt and black pepper to taste.
8. Assemble and cook quesadillas: Wipe the large skillet clean and return to medium heat (or use a separate non-stick pan). Place one flour tortilla in the skillet. Sprinkle about 1/4 cup of shredded Mexican blend cheese over half of the tortilla. Top with about 1/3 cup of the chicken and black bean filling. Add another sprinkle of cheese over the filling, then fold the other half of the tortilla over. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with remaining tortillas and filling.
9. Serve the Fiesta Chicken and Black Bean Quesadillas immediately with the Cilantro Lime Rice, Fresh Tomato Salsa, and a dollop of plain yogurt (if desired).

Notes

Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a dry skillet or toaster oven for best results. For even faster prep, use pre-cooked rotisserie chicken instead of cooking the chicken breast from scratch.

Nutrition (per serving)

• Calories: 590
• Protein: 51.5 g
• Carbohydrates: 58.5 g
• Fat: 12 g
• Fiber: 7 g
• Sodium: 470 mg
• Saturated Fat: 7.5 g
• Sugar: 3 g
• Cholesterol: 115 mg