Chicken And Vegetable Quesadillas

• 1 tablespoon olive oil
• 2 cloves garlic, minced, or more to taste
• 1/2 yellow squash, cut into 1/2-inch cubes
• 3/4 cup diced rotisserie chicken meat
• 1/2 red bell pepper, cut into 1/2-inch squares
• salt to taste
• olive oil cooking spray
• 4 whole wheat tortillas
• sharp Cheddar cheese (optional)
• 1/2 cup rinsed and drained canned black beans
• 1/2 avocado, mashed
• 1 tablespoon chopped fresh cilantro

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute. Add yellow squash; cook and stir until slightly softened, 1 to 2 minutes. Stir chicken and bell pepper into squash mixture; cook and stir until heated through, about 2 minutes more. Season chicken mixture with salt and transfer to a bowl.
2. Spray one tortilla with olive oil cooking spray and place in the hot skillet. Place 1 slice Cheddar cheese on the tortilla and spread 1/2 the chicken-vegetable mixture on top. Spoon 1/2 the black beans over chicken-vegetable mixture and 1/2 the avocado over the black beans. Sprinkle 1/2 the cilantro over the avocado. Spray another tortilla with cooking spray and place on top. Continue to cook until bottom tortilla is crispy, 2 to 3 minutes; gently flip quesadilla over and cook until cheese is melted and bottom tortilla is crispy, about 4 minutes more. Repeat with remaining ingredients to make second quesadilla.

olive oil, garlic, yellow squash, rotisserie chicken, red bell pepper, salt, olive oil cooking spray, whole wheat tortillas, cheddar cheese, black beans, avocado, fresh cilantro

Taken from www.allrecipes.com/recipe/236613/chicken-and-vegetable-quesadillas/ (may not work)