Chipotle Chicken & Black Bean Quesadillas

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Step 1

Heat a large nonstick skillet over medium heat. Add the sliced bell pepper and corn. Cook for about 3–4 minutes.

Step 2

* chopped pre-cooked chicken

Step 3

* black beans

Step 4

* chipotle pepper

Step 5

* adobo sauce

Step 6

* cumin

Step 7

* garlic powder

Step 8

Stir everything together and cook until heated through. Turn off the heat and squeeze in the lime juice.

Step 9

Lay out your 4 tortillas. Divide the chicken/bean mixture between them and sprinkle each with about 2–3 Tbsp cheese. Fold in half.

Step 10

4. Crisp them up — 4–6 minutes

Step 11

Put the quesadillas in the same skillet, cooking 2–3 minutes per side, until the tortilla is crispy and the cheese is melted. You shouldn’t need oil if you’re using a nonstick pan.

Step 12

Cut into wedges and serve with a little low-sodium salsa. You could also add a spoonful of plain Greek yogurt instead of sour cream.