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Chicken and Bean Quesadilla

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings


  • 8 whole wheat tortilla low carb
  • 1/2 cup salsa
  • 4 tablespoons flaxseed
  • 1/4 cup Mexican blend cheddar cheese
  • 1 (15 ounce) can black beans, drained and rinsed
  • 12 ounces organic rotisserie chicken, shredded
  • 2 teaspoons olive oil


  • Lay one tortilla on a plate, and add 2 tablespoons salsa, and 1 tablespoon flax seed. Spread evenly on tortilla. Add 1 tablespoon Mexican blend shredded cheese, 1/2 cup black beans and 3 ounces shredded chicken to the tortilla. Place the other tortilla on top. Repeat with remaining tortillas.
  • Heat olive oil in a nonstick skillet over medium heat. Place one quesadilla in skillet. Cover skillet for 2 minutes over medium heat and flip. Cook for another 2-3 minutes covered until tortilla is browned. Repeat with remaining quesadillas. Cut in quarters and serve!


Nutrient Analysis:
Serving: 1 quesadilla, Calories: 495 calories, Fat: 12 grams, Saturated fat: 4 grams, Carbohydrates: 60 grams, Sugar: 1 gram, Sodium: 870 milligrams Fiber: 15 grams, Protein: 30 grams, Cholesterol: 55 milligrams