Black Bean, Chicken and Feta Quesadillas with Salsa


The perfect combo, try these black bean, chicken and feta quesadillas at your next Mexican night. Pair with a tangy salsa and salad leaves for extra crunch.
Total Time 40 Minutes
Servings 3
Spice Level Mild
Ingredients 12

Ingredient List

For the quesadillas

  • Vegetable oil spray
  • 1 onion, chopped (150g)
  • 2 chicken breasts, diced (300g)
  • 1 x 425g can Old El Paso™ Black Beans, drained (232g)
  • 1 x 200g can sweetcorn, drained (160g)
  • 1 sachet Old El Paso™ Smoky BBQ Fajita Seasoning Mix (35g)
  • 40g feta cheese, crumbled
  • 1 pack Old El Paso™ Extra Thin Flour Tortillas

For the salsa

  • 2 tomatoes, chopped (170g)
  • Small handful of chopped fresh coriander
  • Juice of 1 lime
  • 1 teaspoon olive oil


  1. Heat 10 sprays of oil in a large pan. Add the onion and chicken and fry until the chicken is cooked through.
  2. Stir in the beans, sweetcorn and seasoning mix, and heat through.
  3. Meanwhile, mix the salsa ingredients together in a bowl.
  4. Sprinkle some feta over one half of a tortilla, then add some of the chicken and bean mixture.
  5. Fold the tortilla to encase the filling and place in a lightly oiled, non-stick frying pan and cook until browned, carefully turning over halfway through cooking. Repeat to make 6 quesadillas.
  6. Serve with the salsa.

Expert Tips

  • Add some crunch and colour with vibrant salad leaves on the side.
  • If you can get it, try using reduced-fat feta, which is lower in calories and saturated fat.
  • If there is any leftover chicken and bean mixture, chill it and use for brunch or lunch the next day – it’s delicious in a wrap or with a baked potato.