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
Scale
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
