Black Bean, Mango and Chicken Quesadillas with Salad
Don’t underestimate this simple and cost-friendly dish. It’s a great mix of flavor with beans, chicken and sweet mango. Serving the quesadilla over salad turns it into a complete meal.
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 quesadilla plus 2 cups salad
Ingredients
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nonstick cooking spray
- 1
- 1
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canned black beans (rinsed and drained)
- 1 cup
- 1 cup
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cooked chicken (diced)
- 1 cup
- 1 cup
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red onion (diced)
- 2 tbsp
- 2 tbsp
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cumin
- 1/4 tsp
- 1/4 tsp
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mango (diced)
- 1/2 cup
- 1/2 cup
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corn tortillas
- 8
- 8
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reduced-fat shredded cheddar cheese
- 1/2 cup
- 1/2 cup
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chopped romaine lettuce
- 8 cup
- 8 cup
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Light Fiesta-Salsa Ranch Salad Dressing
- 4 tbsp
- 4 tbsp
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Directions
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Spray a pan with cooking spray and heat it over medium-high. Add the black beans, chicken, red onions, and cumin; sauté for about 5 minutes. Add the mango and sauté for 1 minute. Remove the mixture from the pan and set aside in a bowl.
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Spray the pan with cooking spray. Place 1 tortilla in the pan and spread 2 Tbsps. cheese on top of the tortilla. Add 1/2 cup chicken/black bean mixture, and place another tortilla on top. Cook for 1-2 minutes, flip, and cook for 1-2 more minutes; until the cheese is melted.
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Repeat this procedure for the remaining 3 quesadillas. Cut the quesadillas into triangles.
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Serve one quesadilla over 2 cups lettuce salad and top with 1 Tbsp. salad dressing. Repeat this procedure for the remaining 3 salads.