Quick Chicken and Black Bean Quesadillas

I love having a quick and satisfying meal on the table without a lot of fuss, and these chicken and black bean quesadillas are my go-to for just that. They come together in under 30 minutes, making them perfect for a busy weeknight or a lazy weekend lunch. The combination of savory chicken, hearty black beans, and melted cheese is always a winner, and you can customize them with your favorite toppings. Even if you're new to cooking, you'll find these incredibly easy to make.

Ingredients

• 1 tablespoon olive oil
• 1 cup cooked shredded chicken (rotisserie chicken works great!)
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salt and black pepper to taste
• 1 (15 ounce) can black beans, rinsed and drained
• ½ cup salsa, plus more for serving
• 8 (8-inch) flour tortillas
• 1 ½ cups shredded cheddar cheese or Monterey Jack cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the shredded chicken, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook, stirring, for 2-3 minutes until the chicken is heated through and well-seasoned.
2. Stir in the rinsed and drained black beans and ½ cup of salsa. Cook for another 2-3 minutes until the beans are heated through. Remove the chicken and bean mixture from the skillet and set aside.
3. Wipe out the skillet if necessary, then return it to medium heat. Place one tortilla in the dry skillet.
4. Sprinkle ½ cup of cheese evenly over half of the tortilla. Spoon about ¼ of the chicken and bean mixture over the cheese. Top with another ¼ cup of cheese.
5. Fold the other half of the tortilla over the filling. Cook for 3-4 minutes per side, until golden brown and the cheese is melted and gooey.
6. Remove the quesadilla from the skillet and cut into wedges. Repeat with the remaining tortillas, cheese, and filling.
7. Serve immediately with extra salsa, sour cream, or guacamole, if desired.