Black Bean-Chicken Quesadillas

• 1 can (15 ounces) Southwestern black beans, drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 package (6 ounces) ready-to-use Southwestern chicken strips
• 1 tablespoon onion powder
• 1 cup shredded cheddar cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 8 flour tortillas (8 inches)
• 2 tablespoons canola oil
• Sour cream, salsa and guacamole, optional

1. In a large skillet, combine the beans, tomatoes, chicken and onion powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until thickened.
2. In a small bowl, combine the cheeses. Sprinkle half of the cheese mixture over four tortillas. Layer with chicken mixture and remaining cheese mixture. Top with remaining tortillas.
3. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with sour cream, salsa and guacamole if desired.

black beans, tomatoes, ready, onion powder, cheddar cheese, mozzarella cheese, flour tortillas, canola oil, sour cream

Taken from www.tasteofhome.com/recipes/black-bean-chicken-quesadillas/ (may not work)