Mexican Spiced Chicken, Vegetable and Black Bean Quesadillas 

Bring the vibrant flavours of Mexico to your table with these tasty quesadillas. Mexican spiced chicken is combined with a medley of black beans and veggies, served between two flour tortillas with melted cheese. Served alongside creamy smashed avocado and sour cream and tangy pickled onions.

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Prepare the optional pickled onions (store in a glass jar in the fridge). 

 

Prepare the veggies for the black bean and veggie mix (store together in an airtight container in the fridge). 

  •  Dice 1 red capsicum and 1 zucchini. 

 

Prepare the spice mix for the chicken (store in an airtight container in the pantry). 

Ingredients:

  • 2 tsp smoked paprika
  • 1 tsp ground cumin 
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp coconut sugar
  • ½ tsp chilli flakes

 

  • Gently press down on the quesadilla with a spatula while cooking. This helps in ensuring even cooking and allows the cheese to melt evenly.

  • Traditional quesadillas are often cooked in a dry pan without oil, which allows the tortillas to become crisp and golden brown.

Protein

  • For a vegetarian option simply swap out the chicken for a tin of kidney beans, and add the spices when you cook the vegetables. 

 

Other

  • Swap out the flour tortillas for corn tortillas. 
Ingredients

Mexican spiced chicken 

  • 450g chicken breast (sliced into bite-sized pieces)
  • 2 garlic cloves (crushed) 
  • 2 tsp smoked paprika
  • 1 tsp ground cumin 
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp coconut sugar
  • ½ tsp chilli flakes
  • Olive oil 
  • Salt and pepper


Black bean and veggie mix

  • 1 red onion (diced)
  • 1 red capsicum (diced)
  • 1 zucchini (diced)
  • 400g black beans (rinsed and drained)
  • Olive oil 
  • Salt and pepper 


Smashed avocado

  • 1 avocado 
  • 1 lime (juice) 
  • ¼ cup coriander (finely chopped)


To serve

  • 8 flour tortillas
  • 1 ½ cups cheddar cheese (grated) 
  • 70g (4 Tbsp) sour cream 
  • Pickled onions (optional) 
Method
  1. Get started by making the pickled onions if using.

  2. Add the spices to a mixing bowl with the garlic, coconut sugar, salt and pepper and 2 Tbsp of olive oil; mix well to combine and then toss through the sliced chicken.

  3. Heat a little more olive oil in a large pan over a medium-high heat. Add the chicken and cook for about 7 minutes until golden brown and cooked through; remove from the pan and set aside.

  4. Add the red onion to the same pan and cook for a few minutes until starting to soften then add the capsicum and zucchini. Cook for 7-10 minutes until the veggies and caramelised and tender. Add the black beans, season with salt and pepper and cook for another few minutes.

  5. To make the smashed avocado, simply mash the avocado with a fork then stir through the lime juice, coriander and season with salt and pepper.

  6. Time to assemble the quesadillas – add some of the grated cheese to the tortilla and then add some of the veggie, bean mixture then add some of the chicken. Finally, top with some more grated cheese and the second tortilla, press down with your hands.

  7. Add the quesadilla to a pan without any oil and cook for a couple of minutes on either side until golden brown and the cheese has melted.

  8. Repeat this process for the remaining three quesadillas. Serve alongside the smashed avocado, sour cream and optional pickled onions. 

 

Variations

Protein

  • For a vegetarian option simply swap out the chicken for a tin of kidney beans, and add the spices when you cook the vegetables. 

 

Other

  • Swap out the flour tortillas for corn tortillas. 

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