• Prep Time: 5 mins
  • Cooking Time: 30 mins
  • Serves: 4

Barbecue Chicken and Black Bean Quesadillas

  • Recipe Submitted by on

 Ingredients List

  • 4 10-inch diameter spelt tortillas
  • 2 tablespoons extra-virgin olive oil
  • 1 cup refried black beans (I use Amy's - found at health food stores)
  • 2 cups chopped or shredded chicken (roasted or boiled)
  • 1/3 cup of your favorite barbecue sauce (I use Sweet Baby Rays)
  • 1-1/2 cups white cheddar or Monterey Jack cheese


Pre-heat oven to 250 degrees.
In a small sauce pan, heat the barbecue sauce until it starts to bubble. Add the chicken and stir to coat evenly. Cook until the chicken and sauce are heated through.
Divide the black beans, chicken, and cheese among the tortillas - placing the ingredients over half of each tortillas. Fold the tortillas in half.
Heat a large pan over medium heat. Cook each quesadilla for about 3-4 minutes on each side, or until the tortillas are lightly golden and slightly crispy.
Transfer the quesadillas on a baking sheet and keep warmed in the oven while you cook the remaining quesadillas.
Cut the quesadillas into wedges.
Serve with salsa and freshly chopped cilantro.

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