1. Heat a medium skillet over medium-low heat.
2. In a medium bowl, add the black beans and mash about half of them with a fork. Stir in tomatoes, chicken, and taco seasoning until combined.
3. Lay a flour tortilla on a flat surface and sprinkle one half with about 2 tbsp of cheese. Top with a few spoonfuls of black bean mixture and smooth flat with the back of a spoon. Sprinkle another 2 tbsp of cheese on top.
4. Fold the empty half of the tortilla over the half with the fillings and press down gently to flatten.
5. Spray skillet with cooking spray. Cook the quesadilla until golden on both sides, about 3-4 minutes per side.
6. Repeat steps 3-5 with remaining tortillas and fillings.
7. Cut quesadillas into wedges and serve with salsa or guacamole for dipping.
1 15-oz. can black beans, drained and rinsed
¼ cup canned diced tomatoes, drained
1 10-oz. pouch chicken
2 tsp reduced-sodium taco seasoning
1 to 1-1/2 cups cheddar or pepper jack cheese, grated
4 to 6 flour tortillas
Cooking spray
