- 1 pound chicken breast halves
- 1 teaspoon olive oil
- 1 cup sweet green pepper, chopped
- 1 cup red onion, chopped
- 1 teaspoon chili powder
- 8 flour tortillas
- 2 cups black beans
- 1 1/2 cups shredded reduced-fat Cheddar or Monterey Jack cheese
- salsa (optional)
- Nonfat sour cream (optional)
- Chopped fresh cilantro (optional)
- Heat oven to 375 degrees F (190 degrees C). Cut chicken into 1/2-inch (1-cm) slices.
- Heat oil in a nonstick skillet over medium heat. Saute peppers, onions, and chili powder in hot oil until vegetables are slightly softened, about 3 minutes. Remove from heat.
- Place 4 tortillas on a large baking sheet. Evenly spread beans over tortillas. Top with pepper mixture, chicken, and cheese. Top each with another tortilla and press down lightly.
- Bake until heated through and cheese is melted, about 15 minutes. Cut each quesadilla into quarters and serve with salsa, sour cream, and cilantro, if desired.