27 Jan Easy Chicken & Black Bean Quesadillas
Real talk, y’all: being a SAHM is no joke.
I thought I was going to be so productive and awesome at keeping my house together now that I’m home full time with Ellie, but I find that most days I just want to snuggle her and not move from the couch. I’m falling behind in almost every chore possible (except laundry because girlfriend goes through basically our entire supply of bibs in about a day and a half… so I have no choice but to keep up!)
I’m trying to learn to extend myself a little more grace on those days that just don’t come together the way I planned. She’s already growing so fast, and I don’t want to miss a minute of it!
Which means that as much as I love cooking… some days it just does not happen. But these quesadillas are so simple, it’s almost a crime NOT to make them! They come together in just minutes and are “restaurant quality,” as my brother would say.
Easy enough for a weeknight meal, but awesome enough to serve to weekend guests, these quesadillas are a MUST for your recipe tool belt. Serve them with salsa, a dollop of Greek yogurt, and some guacamole and you’re in for a fiesta of the tastebuds.
- 2 cups cooked & cubed/shredded chicken (frozen is ok)
- 1 can (15 oz) black beans, drained
- ½ cup frozen or canned sweet corn kernels (drained)
- 1 block (8 oz) grated pepper-jack cheese (separated)
- 3 green onions, finely chopped
- 8 oz of your favorite salsa (plus extra for serving)
- 1 Tbsp minced fresh cilantro (or ½ tsp dried)
- 8-10 flour tortillas
- Add black beans to a medium saucepan and turn the burner to medium heat. Use a fork to slightly mash the beans into the bottom of the pan.
- Add chicken, corn, green onions, cilantro, 8 oz of salsa, and warm until heated through. Reduce heat to low.
- Add about 6 oz of pepper-jack cheese to the filling and stir until melted. (Reserve the remaining cheese to top the toasted quesadillas.) Cover and keep warm.
- Place a flour tortilla in a large frypan over medium heat. Spoon quesadilla filling over ½ the tortilla and fold the tortilla over. Continue to heat until the bottom of the quesadilla is toasted to desired darkness, then flip. While the remaining side toasts, sprinkle pepper jack cheese over the top of the quesadilla and allow it to melt. When it has finished toasting, transfer from pan to plate, add your toppings, and enjoy!