Chicken Black Bean Quesadillas, crispy tortilla shells filled with chicken, black beans, green chiles, corn, and lots of gooey cheese. No matter if you are serving these quesadillas as an appetizer, a snack, or a meal everyone will surely love them.
Quesadillas are not only fun to make, but they are fun to eat. No matter what you use for the filling they always are so good. I do have to say that these with the chicken, black bean, green chiles, corn, and cheese are some of my all-time favorites.
These are always a family favorite and I like how easy they are to make. Just make sure to have a large enough tortilla shell so that you can add the filling to half of the shell and flip the other side over the top of the filling. This is one trick that I have learned over the course of years of making them.
- When cutting the chicken for the filling make sure to cut small pieces, if pieces are too large they will not fit in the quesadillas.
- Lightly oil the skillet to prevent the quesadilla from sticking. Making sure not to add too much oil to the skillet, over oiling the skillet will result in soggy quesadillas.
- Vegetable oil or canola oil works best for frying.
- Use a large tortilla shell and add filling only to half of the shell. Flip over the side that doesn’t have the filling, making half of the tortilla will make it easier to flip over.
- Use flour tortilla shells, corn tortilla shells are not pliable enough.
- To reheat, simply add enough oil to lightly coat the bottom of a skillet. Place leftovers in the skillet and heat to the desired temperature.
Steps for making Chicken Black Bean Quesadillas
Combine the cumin, paprika, onion powder, garlic powder, and salt together in a small bowl.
In a bowl add the chicken that is cut into pieces. Sprinkle the combined seasoning over the chicken, toss until all of the chicken is well coated. Set aside.
Add the olive oil to a skillet and heat over medium heat. Add the chicken and saute until no longer pink, about 5 to 6 minutes.
Once the chicken is browned add the black beans, green chiles, and corn. Stir until well combined. Add the lime juice and mix in.
Make the quesadilla. Divide the ingredients into 6 equal parts. Start with the shell, spread cheese over half of the shell, top with the chicken mixture, then with some additional cheese, and finally fold in half.
Add vegetable oil to a skillet, just enough to lightly coat the bottom, heat over medium heat. Place the quesadilla in the skillet and cook for about 2 to 3 minutes on each side or until lightly brown and the cheese is melted.
Cut into wedges and serve.
If you are looking for additional easy meal recipes, check these out:
If you make this Chicken Black Bean Quesadilla I would love to hear about them! Please leave me a comment and a rating. Thank you!!
Chicken Black Bean Quesadillas
- 1 pound chicken breast cut into small pieces
- 1 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoon olive oil
- 15 ounces black beans rinsed and drained
- 4.5 ounces green chiles
- 3/4 cup corn
- 1 juice from lime
- 12 ounces Colby Jack cheese 3 cups
- 6 10-inch tortilla shells
- Combine the cumin, paprika, onion powder, garlic powder, and salt in a small bowl.
- In a medium bowl add the chicken breast pieces. Sprinkle the combined seasoning over the chicken and toss until all of the chicken is coated.
- Heat the olive oil in a large skillet. Add the chicken and saute until the chicken is no longer pink, about 5 to 6 minutes.
- Once the chicken is brown add the black beans, corn, and green chiles. Mix until well blended. Add the juice of the lime and stir in.
- To make the quesadilla divide the chicken mixture into 6 equal parts (about 1/2 cup each).
- Start with the tortilla shell. Spread cheese over half of the shell, top with the chicken mixture, and then with more cheese, and fold in half.
- Add enough vegetable oil to a skillet just to coat the bottom. Place the quesadilla in the skillet and cook for 2 to 3 minutes or until the shell is turning brown, flip and continue to cook until the other side is brown and the cheese is melted.
- Cut in wedges and serve.
- Cut the chicken into small pieces, they will fit better in the quesadilla.
- Drain and rinse the black beans for a better-tasting quesadilla.
- Add enough oil to coat the skillet when heating the quesadilla, this will help prevent sticking.
- Use vegetable oil or canola oil for coating the pan, you will want an oil with little to no flavor.
- The oil for the frying of the quesadillas is not counted for the calories.
My French mother cooked all kinds of cuisines, but never learned about Mexican. Until we went to a restaurant and discovered quesadillas. I think they were just cheese, but she browned the butter and they were crispy and gooey and to die for. So that’s how I make them, and my kids grew up on them. I’ve thrown just about everything in them – sort of like cleaning out the fridge. When I catered I even did a quesadilla bar for a party – back beans, cilantro, mango, chicken, avocado, shrimp… and more. I guess my comment is that quesadillas are incredible, and I love your recipe!!!
David @ Spiced
I absolutely love quesadillas! They are always one of my “go-to meals” when we don’t have anything else around as I almost always keep the ingredients on hand. This chicken + black bean version is calling my name right now. I’d love these for dinner tonight!!
Quesadillas are a favorite in our house, and your chicken black bean quesadillas look amazing Dawn! I’ve been obsessed with green chiles lately. Adding them to quesadillas is genius! 😋
John / Kitchen Riffs
I love quesadillas! Lotta flavor in a fun-to-eat package. These look quite nice — neat recipe. Thanks!