• 15 oz can black beans, drained • 10 oz can diced tomatoes with green chilies, undrained • 1.5 pound chicken breast
• 1 tbsp onion powder • 3/4 cup shredded Mexican cheese blend • 8 gluten-free tortillas (8 in.) or regular flour tortillas • Sour cream (optional) • Salsa (optional) • Guacamole (optional)
1. In a large skillet, combine the beans, tomatoes, chicken and onion powder and bring to a boil. 2. Reduce heat; simmer uncovered for 5-8 minutes or until thickened. 3. Sprinkle half of the cheese over four tortillas. 4. Layer with chicken mixture and remaining cheese. 5. Top with remaining tortillas. 6. Grill quesadillas, turning once until browned in spots & cheese has melted, about 6-8 minutes. 7. Cut into wedges and serve immediately with sour cream, salsa and guacamole (if desired).