Chicken and black bean quesadilla

Name: Chicken and black bean quesadilla
Total time: 15 min
Yield: 2 servings
Ingredients: 300 g Chicken breast; 4 x Flour tortilla; 240 g Canned black beans; 60 g Cheddar; 150 g Red pepper; 20 g Sriracha; Cumin, paprika, salt

Store cupboard beans, leftover chicken and ten minutes in a dry pan.

56 g Protein per serving

695kcal

72 gCarbs

21 gFat

13 gFibre

8 gProtein per 100 kcal

Ingredients for 2

300 g Chicken breast
4 tortillas Flour tortilla
240 g Canned black beans one drained tin
60 g Cheddar
150 g Red pepper
20 g Sriracha
Cumin, paprika, salt

Method

Dice the chicken small, season with cumin, paprika and salt, and fry for 6 minutes until cooked through.
Mash half the beans roughly and stir them through the chicken with the diced pepper and the hot sauce.
Spread over two tortillas, scatter the cheese, and top with the other two.
Dry fry each quesadilla for 2 minutes a side, pressing down, until the cheese melts. Cut into quarters.

Swaps

Use leftover roast chicken and skip step 1.
Swap the chicken for an extra tin of beans and 40 g more cheese.

Nutrition is worked out from the raw ingredients using the USDA FoodData Central database, per serving, and rounded. Cooking changes weight but not the energy and protein in the pan.