One-Pan Chicken & Black Bean Quesadillas
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One-Pan Chicken & Black Bean Quesadillas

One-Pan Chicken & Black Bean Quesadillas

with Lemon Crema

When it comes to quesadillas, we think there’s an endless number of protein, cheese, and veg combos you can make for a delicious and unique meal. This one is no exception: Our chefs pulled together these veg-forward ’dillas with protein-packed black beans, sautéed green pepper, and melty cheese. They’re topped with lemon crema and hot sauce for even more oomph. The best part? This all comes together in under 20 minutes.

Easy Cleanup
Easy Prep

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

Total Time15 minutes
Prep Time5 minutes


serving amount

1 unit


1 unit

Long Green Pepper

1 unit

Black Beans

3 tablespoon

Sour Cream

(Contains Milk)

1 unit

Tex-Mex Paste

2 unit

Flour Tortillas

(Contains Soy, Wheat)

1 cup

Mexican Cheese Blend

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1 teaspoon

Hot Sauce

10 ounce

Chicken Breast Strips

Not included in your delivery



2 tablespoon


(Contains Milk)

1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories1110 kcal
Fat56 g
Saturated Fat28 g
Carbohydrate84 g
Sugar7 g
Dietary Fiber10 g
Protein64 g
Cholesterol220 mg
Sodium2100 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.


Small Bowl
Large Pan
Paper Towel
Medium Bowl


Prep & Make Crema

• Wash and dry produce. • Quarter lemon. Core, deseed, and dice green pepper. Drain and rinse beans. • In a small bowl, combine sour cream with a big squeeze of lemon juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan 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; transfer to a plate. Wipe out pan.

Make Filling

• Melt 1 TBSP butter in a large pan over medium-high heat. Add green pepper and cook, stirring occasionally, until softened, 3-4 minutes. • Add beans and Tex-Mex paste; season with salt and pepper. Cook until beans are warmed through, 2-3 minutes. • Turn off heat; transfer to a medium bowl. Wash out pan.

Use pan used for chicken or beef here.

Assemble Quesadillas

• Place tortillas on a clean work surface; evenly top one half of each tortilla with Mexican cheese blend. Top with filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas.

Add as much chicken or beef as you like along with filling.

Finish & Serve

• Melt 1 TBSP butter in pan used for filling over medium-high heat. (For 4 servings, you may need to work in batches, using 1 TBSP butter for each batch.) Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. • Cut quesadillas into thirds and divide between plates. Drizzle with lemon crema and hot sauce to taste. Serve.

Chicken is fully cooked when internal temperature reaches 165°.