Chicken and Black Bean Quesadilla Bowls Recipe
Introduction
Chicken and Black Bean Quesadilla Bowls are a quick and flavorful meal perfect for busy weeknights. This dish combines tender chicken, hearty black beans, and melty cheese served over rice, allowing everyone to customize their bowls with favorite toppings.
Ingredients
- 2 cups cooked chicken, diced
- 1 can black beans, drained and rinsed
- 2 cups cooked rice
- 1 cup corn (frozen or canned)
- 2 cups Mexican cheese blend
- Toppings: sour cream, salsa, avocado, lettuce
Instructions
- Step 1: Heat a little oil in a large skillet over medium heat. Add the diced chicken and black beans, cooking until warmed through.
- Step 2: Add the corn to the skillet and continue heating until everything is hot and combined.
- Step 3: Serve the chicken and bean mixture over cooked rice, sprinkle with the Mexican cheese blend, and let everyone add their own toppings like sour cream, salsa, avocado, and lettuce.
Tips & Variations
- For extra flavor, add a pinch of cumin or chili powder when heating the chicken and beans.
- Use quinoa instead of rice for a protein boost.
- Try adding diced bell peppers or onions to the skillet for more texture and taste.
- If you prefer, melt the cheese briefly in the skillet with the mixture before serving for a gooey finish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add fresh toppings after reheating for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned chicken instead of cooked chicken?
Yes, canned chicken can be used in a pinch. Just drain it well and add it to the skillet when heating with the beans.
Can this dish be made vegetarian?
Absolutely! Simply omit the chicken and add extra beans, corn, or your favorite vegetables to keep it hearty and delicious.
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Chicken and Black Bean Quesadilla Bowls Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
These Chicken and Black Bean Quesadilla Bowls are a quick and flavorful meal perfect for busy weeknights. Combining tender diced chicken, hearty black beans, sweet corn, and a cheesy Mexican blend, served over fluffy rice and topped with fresh toppings like sour cream, salsa, avocado, and lettuce, these bowls offer a customizable and delicious dish that the entire family will enjoy.
Ingredients
Protein and Beans
- 2 cups cooked chicken, diced
- 1 can black beans, drained and rinsed
Grains and Vegetables
- 2 cups cooked rice
- 1 cup corn (frozen or canned)
Dairy
- 2 cups Mexican cheese blend
Toppings
- Sour cream
- Salsa
- Avocado, sliced
- Lettuce, shredded
Instructions
- Heat Protein and Beans: Heat a large skillet over medium heat and add a small amount of oil. Add the diced cooked chicken and drained black beans to the skillet. Stir occasionally and cook until heated through, about 3–5 minutes.
- Add Corn: Stir in the corn and continue to cook until it is warmed completely, about 2 more minutes. Make sure all ingredients are evenly heated.
- Assemble Bowls: Divide the cooked rice into serving bowls. Spoon the warm chicken, black bean, and corn mixture over the rice.
- Add Cheese and Toppings: Sprinkle the Mexican cheese blend generously over the hot mixture so it slightly melts. Let each person add their preferred toppings such as sour cream, salsa, avocado slices, and shredded lettuce to customize their bowls.
Notes
- You can use rotisserie chicken to save time.
- For a vegetarian version, omit chicken and add extra beans or vegetables.
- Use low-fat cheese and sour cream for a lighter option.
- Warm the rice before assembling bowls for best results.
- Feel free to add jalapeños or hot sauce for extra spice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: chicken quesadilla bowl, black beans, Mexican cheese, quick dinner, easy Mexican recipe, chicken and rice bowl
