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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 182.5
  • Total Fat: 2.4 g
  • Cholesterol: 45.6 mg
  • Sodium: 347.3 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 22.9 g

View full nutritional breakdown of Chicken and Black Bean Quesadilla Filling calories by ingredient
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Chicken and Black Bean Quesadilla Filling

Submitted by: ABBYC613

Introduction

A yummy filling for quesadillas, enchiladas or burritos. Yields 6-8 servings depending on the size of the chicken breasts. A yummy filling for quesadillas, enchiladas or burritos. Yields 6-8 servings depending on the size of the chicken breasts.
Number of Servings: 6

Ingredients

    1 medium onion, chopped
    2 cloves garlic, finely chopped
    2 large chicken breasts
    4 cups water
    2 tbsp chili powder
    2 tbsp ground cumin
    1 tsp cayenne pepper, or a few dashes of hot sauce (to taste)
    1 cup black beans, drained and rinsed
    1 cup yellow corn, drained and rinsed
    Salt and Pepper to taste

Directions

In a stock pot, cook onions and garlic in olive oil until just soft, approx. 5 minutes. Add chili powder, ground cumin, salt, pepper, and cayenne pepper. Stir. Slowly add water, stirring, until you create a fragrant broth. Allow broth to come to a slight simmer. Add chicken breasts (I cut them in thirds so they'll cook faster) and allow to poach until cooked through, approx. 10-12 minutes.

Once chicken is cooked, remove from pot. Leave the liquid at a boil and allow to reduce by half. In the meantime, shred the chicken. Once the broth reduces, add the chicken back to the liquid. Add 1 cup of salsa, the black beans and the corn.

Cook the mixture together on a slight simmer until it reduces by half again, approximately 30 minutes.

Stuff filling between two tortillas and grill for a yummy quesadilla. Or roll it into tortillas, top with canned tomatoes and cheese for quick and yummy enchiladas.

Makes 4-6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ABBYBC13.






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