Chicken & Black Bean Quesadillas
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Chicken & Black Bean Quesadillas

Chicken & Black Bean Quesadillas

with Green Pepper, Salsa Fresca & Creamy Guacamole

If you're already a quesadilla fan, this one's for you. Jam-packed with tender green pepper, flavorful mashed black beans, and tons of gooey, melty cheese, it's pretty darn irresistible—and that's before it gets a topping of tangy salsa fresca and dollops of creamy guac. Yep, a good thing just got a whole lot better.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

1 unit

Long Green Pepper

2 unit


1 unit


1 unit


1 tablespoon

Southwest Spice Blend

1 unit

Black Beans

4 tablespoon


1.5 tablespoon

Sour Cream

(Contains Milk)

2 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

10 ounce

Chopped Chicken Breast

Not included in your delivery

4 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1040 kcal
Fat50 g
Saturated Fat18 g
Carbohydrate79 g
Sugar10 g
Dietary Fiber14 g
Protein58 g
Cholesterol170 mg
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Potato Masher
Large Pan
Medium Bowl
Small Bowl



• Wash and dry produce. • Core, deseed, and dice green pepper. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lime (for 4 servings, zest one lime and quarter both).

Cook Beans

• In a medium pot, combine beans and their liquid, Southwest Spice Blend, 1 TBSP butter, salt (we used ¼ tsp; ½ tsp for 4 servings), and pepper. Bring to a boil over medium-high heat, then immediately reduce heat to medium. • Simmer, uncovered, for 5 minutes, then mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened, 3-5 minutes more. • Turn off heat; cover to keep warm.

Cook Veggies

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Stir in scallion whites and cook until softened, 1 minute more. • Turn off heat; transfer to a medium bowl. Wipe out pan.

Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in pan used for green pepper over medium-high heat. Add chicken or beef; season with salt and pepper. Cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; stir into bowl with green pepper. Wipe out pan.

Make Salsa & Mix Guac

• While veggies cook, in a small bowl, combine tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. • In a separate small bowl, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.

Assemble Quesadillas

• Spread one half of each tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with green pepper mixture, Mexican cheese blend, and Monterey Jack. • Fold tortillas in half to create quesadillas.

Finish & Serve

• Heat a large drizzle of oil in pan used for veggies over medium heat. Working in batches if necessary, add quesadillas and cook until tortillas are golden brown and cheeses melt, 3-4 minutes per side. • Slice quesadillas into wedges; divide between plates. Top with creamy guacamole and salsa fresca. Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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