Black Bean Chicken Quesadillas

It's a healthy twist on the Mexican staple.

By The Kids Cook Monday

From The Kids Cook Monday, “Chicken is broiled and paired with pureed black beans and a simple salsa made from tomatoes, onion, cilantro, and lime juice. Kids will have fun layering the black beans, chicken, and cheese, bookended by corn tortillas.”

the kids cook monday


For the salsa:
1 clove garlic
1/2 onion
Juice from 1 lime
2 tomatoes, seeded and roughly chopped
2 tablespoons cilantro*, chopped (optional)
Salt and pepper, to taste

For the Black Bean Chicken Quesadillas:
1 chicken breast
Salt and pepper, to taste
1/2 cup canned black beans, rinsed and drained
1 cup grated low-fat Cheddar or colby-jack cheese
8 corn tortillas
Low-fat plain greek yogurt*, for garnish (optional)


To make the salsa:

Adult: Carefully place the garlic and onion in a food processor. Pulse until well chopped.

Together: Remove the food processor’s lid and add the lime juice and tomatoes. Pulse several times until the tomato is chopped but not liquefied.

Adult: Carefully transfer the tomato mixture to a small bowl using a spatula.

Together: Season with cilantro, if desired, and salt and pepper to taste.

To complete the Black Bean Chicken Quesadillas:

Adult: Preheat the broiler.

Adult: Season the chicken breast with salt and pepper to taste. Broil for about 5 minutes, or until the breast is no longer pink in the middle. All cooks should take care to wash their hands with soap and warm water after touching raw meat. When the chicken breast has cooked through, transfer it to a plate and set aside.

Together: Place the beans into a food processor and pulse until the beans reach desired consistency. Transfer to a bowl and set aside.

Kid: Shred the chicken with your fingers or carefully chop into pieces with a small knife.

Kid: Lay 4 of the tortillas out flat on a flat surface. Place a few tablespoons of the puréed black beans on top of the 4 tortillas. Top with equal amounts of shredded chicken and grated cheese. Place the remaining 4 tortillas on top of the chicken and cheese.

Together: Place a cast-iron skillet over medium heat. Lay a quesadilla on the skillet and cook for 2 to 4 minutes, or until the bottom tortilla begins to brown. Flip with a spatula and cook 2 to 3 minutes on the other side, or until the cheese has melted. Repeat with the remaining quesadillas.

Together: Slice each quesadilla into quarters with a large knife and place 4 pieces on each plate. Garnish with salsa and yogurt, if desired, and enjoy!

Serves 4

Best for ages 12 to 15

Reprinted courtesy of The Kids Cook Monday and Flora of In Flora’s Kitchen © 2011.


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