Chicken Nachos

This is THE BEST chicken nacho recipe! What’s not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?

The post Chicken Nachos appeared first on Budget Bytes.

Sometimes you just need the crunchy, salty, cheesy goodness of chicken nachos. Am I right??? What’s not to love about crispy corn chips loaded with succulent chicken breast and dripping with tangy melted cheese and sour cream? They’re even better with earthy cilantro, creamy avocado, and the gentle heat from fresh jalapeno. Sigh. This is THE BEST chicken nacho recipe! It’s a perfect marriage of texture and umami bombs.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Should I Put On My Nachos?

I’m going ’88 Bobby Brown here and saying that when it comes to ingredients for nachos, it’s your prerogative. (If you’re not familiar with My Prerogative, please enjoy three minutes of 80’s perfection.) This recipe uses chicken, fresh jalapeño, cilantro, green onions, and avocado. Some other excellent choices are:

What Cheese Is Best For Nachos?

Not all cheeses melt well. So if you’re looking for an ooey-gooey cheese pull, opt for any combination of cheeses listed below. And if you can, shred your own. The additives in pre-shredded cheeses can prevent them from softening when heated.

  • Cheddar
  • Monterey Jack
  • Pepper Jack
  • Mozzarella
  • Queso Asadero
  • Queso de Oaxaca
  • Queso Quesadilla
  • Queso Chihuahua

All that being said, I still love a sprinkle of Queso Fresco all over my nachos. It doesn’t melt, but it is sooo YUMMY.

Forty five degree angle shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Sauces Go On Nachos?

You can use a simple salsa with nachos or go for something a little more complex. Drizzle it on top of your nachos or serve it on the side in a wide-mouth bowl for easy dunking. I chose a tangy Salsa Verde for this recipe, but a spicy Salsa Roja is just as good. You can also use any of these easy Budget Bytes recipes:

How To Make Perfect Chicken Nachos

  1. Choose a sturdy corn chip. Thicker chips can hold the weight of all of your toppings. A thin chip will break faster than a drama queen on The Bachelor.
  2. Line Your Sheet Pan. Use parchment or aluminum to make clean-up a breeze. Otherwise, you’ll be spending your night scrubbing burnt cheese.
  3. Layer your nachos. Put toppings on the first layer and then repeat. That way, you lessen the chance of getting a naked chip, i.e., the biggest nacho foul ever.
  4. Pre-cook your meat. Nachos should only be in the oven long enough to melt the cheese, which isn’t long enough to cook raw meat. Cook chicken ahead of time or opt for pre-cooked rotisserie chicken.
  5. Chop toppings into small dice. You want to get a bite with all of your carefully selected flavors. That will only happen with small chunks of meat and veggies. 
Close up of a chicken nacho chip with a touch of sour cream.
Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.
Print

Chicken Nachos

This is THE BEST chicken nacho recipe! What's not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?
Course Appetizer, Dinner, Lunch
Cuisine Mexican
Total Cost ($12.68 recipe / $1.58 serving)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories

Ingredients

  • 3 tsp taco seasoning $0.21
  • 1 lb boneless, skinless chicken breast $2.99
  • 1 Tbsp cooking oil $0.04
  • 15 oz corn tortilla chips (1 large bag) $3.69
  • 2 cups Mexican cheese blend, shredded $2.15
  • 1 jalapeño $0.24
  • 2 green onions $0.23
  • 1/2 cup fresh cilantro $0.23
  • 1 avocado $1.50
  • 1 lime, zested and juiced $0.60
  • 1/2 cup sour cream $0.50
  • 2 Tbsp queso fresco, crumbled $0.25

Instructions

  • Add a rack to the center of your oven and preheat it to 400°F. Pound the chicken breast an inch thick with a heavy skillet. Sprinkle liberally on both sides with taco seasoning.
  • Add cooking oil to a heavy-bottomed skillet set over medium-high heat. Sear the chicken breast for 5 minutes, then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
  • Slice the jalapeño and two green onions. Chop the cilantro. Dice the avocado and drizzle lime juice over it to keep it from browning.
  • When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes. Chop it into 1/2-inch pieces.
  • Line a sheet pan with parchment paper. Add half a bag of corn chips to the pan. Top with half of the shredded cheese and half of the chopped chicken.
  • Repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
  • Sprinkle the nachos with the avocado, jalapeño, green onion, lime zest, and chopped cilantro. Finish with dollops of sour cream and sprinkle with crumbled queso fresco.

See how we calculate recipe costs here.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

How to Make Chicken Nachos – Step by Step Photos

Overhead shot of a chicken breast covered in plastic wrap ready to be flattened by a cast iron pan.

Add a rack to the center of your oven and preheat it to 400°F. To ensure your chicken cooks evenly, cover it with a sheet of plastic wrap, and pound it an inch thick with a heavy skillet. Season your breast liberally with 3 teaspoons of taco seasoning.

Overhead shot of a blackened chicken breast in a stainless steel skillet.

Place a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil. Once the oil is shimmering hot, add the breast. Cook for 5 minutes without moving it to create a thick sear. Then flip it and cook for a few minutes more, or until a thermometer reads 165°F.

Overhead shot of chopped toppings on a white cutting board.

Chop your fresh ingredients: slice one jalapeño, two green onions, a 1/2 cup of cilantro, and dice an avocado. As soon as you dice the avocado, drizzle it with the lime juice to prevent it from turning brown.

Overhead shot of chopped chicken breast on a white cutting board.

When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes before chopping it into 1/2-inch pieces.

Overhead shot of a hand putting chicken on the first layer of chicken nachos on a sheet pan..

Line a sheet pan with parchment paper. Then, add half a bag of corn chips to the pan. Next, top with 1 cup of shredded cheese. (If you prefer cheesier nachos, double the amount asked for in the recipe.) Sprinkle the chips with half of the chopped chicken breast.

Overhead shot of baked chicken nachos on a sheet pan.

Next, repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

Sprinkle the nachos with the diced avocado, sliced jalapeño, 2 sliced green onions, lime zest, and 1/2 cup of chopped cilantro. Finish with dollops of the 1/2 cup of sour cream and sprinkle with 2 tablespoons of crumbled queso fresco. Finally, serve the whole sheet pan of nachos like a party platter and snack on! Ugh. I’m jealous. I want to have these again right now!

The post Chicken Nachos appeared first on Budget Bytes.

Beef Taco Pasta

This Beef Taco Pasta is like a homemade version of hamburger helper with a southwest flavor spin. Hearty, delicious, and comforting!

The post Beef Taco Pasta appeared first on Budget Bytes.

Raise your hand if you grew up on Hamburger Helper. 🖐 Yeah, me too. :) This Beef Taco Pasta is like a homemade version of your favorite childhood dinner in a box with a southwest spin. It has ground beef, a cheesy tomato sauce, green chiles, pasta, a healthy dose of taco seasoning, and tons of delicious comfort all in one bowl. Plus, it all cooks in one pot, which makes dinner time so fast and easy. #WIN

Originally posted 8/25/2013, updated 2/19/2022.

beef taco pasta in a bowl from above

What Kind of Pasta to Use

I used small pasta shells this time around because that’s what I had on hand, but I originally made this recipe with egg noodles. You can use other short pasta shapes as well, keeping in mind that you may need to simmer slightly longer or for less time depending on the type of pasta used. Rotini and penne are also good options.

What Else Can I Add to Taco Pasta?

This is my favorite part of any recipe. I love rummaging through my fridge or pantry looking for leftovers that can be added to whatever I’m cooking to make sure nothing I buy goes to waste. Here are some other ingredients that you can add to your Beef Taco Pasta that would also taste great with this flavor profile:

  • Jalapeños (fresh or pickled)
  • Sour cream
  • Avocado
  • Black olives
  • Black beans
  • Pickled red onions

Swap Out the Meat

This recipe is super flexible, so if you want to use a different type of ground meat, like ground turkey or ground chicken, that would work just as well. Likewise, you could use a vegetarian ground beef alternative, or just skip the ground beef altogether and replace it with a can of black beans. So many options!

Close up of beef taco pasta in the skillet

Close up of beef taco pasta in the skillet

One Pot Beef Taco Pasta

This Beef Taco Pasta is like a homemade version of hamburger helper with a southwest flavor spin. Hearty, delicious, and comforting!
Course Dinner, Main Course
Cuisine American, Southwest
Total Cost $7.88 recipe / $1.31 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 1.3 cups each
Calories 360kcal
Author Beth - Budget Bytes

Ingredients

  • 1 Tbsp olive oil $0.16
  • 1 yellow onion $0.32
  • 2 cloves garlic, minced $0.16
  • 1/2 lb. ground beef $3.00
  • 1 packet taco seasoning* $0.67
  • 1 15oz. can diced tomatoes $0.79
  • 1 4oz. can diced green chiles $0.67
  • 1/2 lb. small pasta shells $0.50
  • 2 cups beef broth $0.26
  • 1 cup shredded cheddar cheese $1.15
  • 2 green onions, sliced $0.20

Instructions

  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a deep skillet or wide-bottomed pot. Sauté over medium heat until the onions are soft.
  • Add the ground beef and taco seasoning and continue to cook and stir until the ground beef is cooked through.
  • Add the diced tomatoes (with juices) and diced green chiles (with juices) to the beef and stir to combine.
  • Finally, add the pasta and beef broth and stir to combine once again. It's okay if the pasta is not fully submerged under the broth.
  • Place a lid on the pot and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, give the pasta a stir, place the lid back on top, and turn the heat down to medium-low.
  • Let the pasta continue to simmer, stirring every few minutes and always replacing the lid, for about 10 minutes or until the pasta is tender. There should be some thick saucy liquid left in the pot once the pasta is cooked.
  • Add the shredded cheddar cheese and stir until it has melted into the sauce. Top with sliced green onions and serve!

Notes

*You can use one store-bought taco seasoning packet (about 1 oz.) or use this homemade taco seasoning recipe

Nutrition

Serving: 1.3cups | Calories: 360kcal | Carbohydrates: 34g | Protein: 17g | Fat: 17g | Sodium: 915mg | Fiber: 3g

beef taco pasta in the skillet with a spoon

How to Make Beef Taco Pasta – Step by Step Photos

Diced onion and minced garlic in a skillet

Dice one yellow onion and mince two cloves of garlic. Add them to a deep skillet or wide-bottomed pot with 1 tablespoon olive oil. Sauté over medium heat until the onions are soft.

ground beef and taco seasoning added to the skillet

Next, add ½ lb. ground beef and one packet of taco seasoning (or homemade taco seasoning). Continue to cook over medium until the ground beef is cooked through.

Diced tomatoes and green chiles added to the skillet

Add one 15oz. can diced tomatoes (with juices) and one 4oz. can diced green chiles (with juices). 

pasta and beef broth being added to the skillet

Add ½ lb. pasta shells (uncooked) and 2 cups of beef broth. Stir everything to combine. It’s okay if the pasta is not fully submerged in the broth.

Lid being placed on the skillet in preparation for simmering

Place a lid on the skillet or pot, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a full boil, give the pasta a stir (put the lid back in place), turn the heat down to medium-low. Let the pasta continue to simmer, stirring once every few minutes and always replacing the lid, for about 10 minutes or until the pasta is tender.

Cooked pasta in the skillet

Once the pasta is tender there should still be some thick saucy liquid left in the skillet. 

shredded cheddar added to the skillet

Add 1 cup shredded cheddar cheese to the pasta and stir until it has melted into the thick tomato sauce.

taco pasta topped with green onion

Top the cheesy taco pasta with sliced green onions and serve!

Overhead view of a bowl of taco pasta

Try These Other Ground Beef Pasta Recipes:

The post Beef Taco Pasta appeared first on Budget Bytes.

Turkey Taco Salad

This Turkey Taco Salad is an easy, light, and fresh dinner that’s flexible enough to feed all your family members. Mix and match your favorite taco salad toppings, or just use up what you have in your fridge!

The post Turkey Taco Salad appeared first on Budget Bytes.

Winter is full of lots of heavy, slow cooked, or stewed comfort foods and right around this time every year I start craving something lighter and more fresh. Enter this super simple Turkey Taco Salad. It comes together quickly, it gives me all the flavors I need, and it’s still super filling. Oh, and did I mention how flexible it is? Read on for tons of ideas for substitutions and add-ins!

Creamy avocado dressing being poured over a turkey taco salad from a mason jar

Dressing Options

I used my homemade Creamy Avocado Dressing for this taco salad, but you can definitely swap that out with your favorite creamy salad dressing. A taco or chipotle flavored ranch, green goddess dressing, or even a tangy Catalina dressing would all be great.

Can I Substitute the Ground Turkey?

Yes, this recipe works great with ground beef or pork, or you can even make it vegetarian using tempeh. To use tempeh, simply crumble the tempeh into a skillet, add a cup of water, and let the tempeh simmer until the water mostly evaporates, then add the taco seasoning and continue to sauté for a couple minutes more.

Other Add-ins and Substitutions

Taco salads are so flexible! Here are some other ingredient ideas that you can use in place of or in addition to anything listed in the recipe below:

Close up side view of turkey taco salad in a serving bowl
overhead view of turkey taco salad drizzled with creamy avocado dressing

Turkey Taco Salad

This Turkey Taco Salad is an easy, light, and fresh dinner that's flexible enough to feed all your family members, no matter how picky!
Total Cost $11.29 recipe / $2.82 serving
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 476.45kcal
Author Beth – Budget Bytes

Ingredients

Creamy Avocado Salad Dressing

  • 1 avocado $0.89
  • 1/2 cup sour cream $0.24
  • 1 clove garlic $0.08
  • 1/4 tsp salt $0.02
  • 2 Tbsp fresh lime juice $0.50
  • 1/4 bunch fresh cilantro $0.20
  • 1/4 cup water $0.00

Taco Seasoned Turkey

  • 1/2 Tbsp olive oil $0.08
  • 1 lb. ground turkey $3.49
  • 2 Tbsp taco seasoning* $0.67

Salad

  • 1 head romaine lettuce $0.86
  • 1 cup frozen corn $0.35
  • 1 pint grape tomatoes $1.99
  • 1 jalapeño (optional) $0.18
  • 2 oz. shredded cheddar $0.85

Instructions

  • Make the salad dressing first so the flavors have time to blend. Peel the avocado and remove the pit. Add the avocado to a food processor or blender along with the sour cream, garlic (minced), salt, lime juice, cilantro, and water. Purée until smooth. Refrigerate the dressing until ready to use.
  • Next, cook the taco seasoned turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and cook, breaking it into pieces as you stir. When it's about half-way cooked, add the taco seasoning and continue to stir and cook until the turkey is cooked through.
  • Thaw the frozen corn (I use the microwave). Wash and chop the romaine lettuce, rinse and drain the black beans, slice the grape tomatoes in half, slice the jalapeño, and shred the cheddar cheese.
  • To build the salad, lay a bed of the chopped lettuce in each bowl, top with beans, corn, tomatoes, cheese, seasoned turkey, and a few slices of jalapeño. Drizzle the creamy avocado dressing over top and enjoy!

Notes

*I used my own homemade taco seasoning, but you can use a store-bought taco seasoning packet, if you prefer.

Nutrition

Serving: 0.25recipe | Calories: 476.45kcal | Carbohydrates: 37.55g | Protein: 32.93g | Fat: 23.2g | Sodium: 1044.28mg | Fiber: 11.95g
Half-tossed turkey taco salad in a serving bowl with salad tongs

How to Make Turkey Taco Salad – Step by Step Photos

finished avocado dressing in the food processor

Make the creamy avocado dressing first, so the flavors have a few minutes to blend. In a food processor or blender, combine 1 avocado (peeled and pit removed), ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, ¼ bunch cilantro, and ¼ cup water. Process until smooth. Refrigerate the dressing until ready to use.

ground turkey cooking in a skillet with taco seasoning being sprinkled over top

Add ½ Tbsp olive oil to a large skillet and heat over medium. Add 1 lb. ground turkey and break it into pieces as it cooks. When it’s about half-cooked, add 2 Tbsp taco seasoning (or one store-bought taco seasoning packet) and continue to cook and stir until the turkey is cooked through.

seasoned ground turkey in the skillet

Set the cooked, seasoned taco meat aside.

turkey taco salad toppings in bowls: beans, corn, cheese, tomatoes, jalapeño

While the turkey is cooking, you can begin to prepare the rest of the toppings. Rinse and drain one 15oz. can of black beans, thaw 1 cup frozen corn (I use the microwave), slice 1 pint of grape tomatoes in half, shred about 2 oz. of cheddar, and slice one jalapeño.

Chopped Romaine lettuce in a serving bowl

Also, wash and chop one head of Romaine lettuce. To begin building your salad, place the chopped lettuce in the bottom of a large serving bowl (or you can create four smaller single-serving salads).

Beans being poured onto the salad with corn, tomatoes, and cheese

Start adding the toppings: corn, tomatoes, shredded cheddar, and black beans.

turkey taco meat and jalapeños added to the salad

Top with the turkey taco meat and sliced jalapeños…

Creamy avocado dressing being poured over the salad

And finally, drizzle your creamy avocado dressing over top and enjoy!

Side view of turkey taco salad in a serving bowl with the jar of dressing in the back

The post Turkey Taco Salad appeared first on Budget Bytes.

Hearty Black Bean Quesadillas

These super tasty Black Bean Quesadillas have been a runaway Budget Bytes hit since they were first posted in 2012. The spicy mix of cheese, beans, corn, cilantro, and onion makes and incredibly flavorful quesadilla that’s perfect for dipping in some cool sour cream or salsa. Make up an entire batch and freeze some for […]

The post Hearty Black Bean Quesadillas appeared first on Budget Bytes.

These super tasty Black Bean Quesadillas have been a runaway Budget Bytes hit since they were first posted in 2012. The spicy mix of cheese, beans, corn, cilantro, and onion makes and incredibly flavorful quesadilla that’s perfect for dipping in some cool sour cream or salsa. Make up an entire batch and freeze some for later!

Originally posted 2-19-2012, updated 1-12-2021.

A stack of black bean quesadillas on a tray with a dish of sour cream behind them

Why I’m In Love with These Quesadillas ❤️

I love these quesadillas for three reasons:

  • they’re bursting with flavor
  • incredibly EASY to make 
  • perfect for the freezer!

Students and other busy people take note: this recipe is perfect for you!

I called them “hearty” black bean quesadillas because they are surprisingly filling. I hastily ate two and then promptly felt like my belly was not just full, but full-full. This is one of those vegetarian recipes that meat-eaters won’t feel deprived when eating. Promise.

How to Freeze Hearty Black Bean Quesadillas:

Just fill and fold your quesadillas, but before you cook them, stack them with parchment paper in between each quesadilla. Place the stacked quesadillas in a gallon-sized freezer bag (or two) and pop them into the freezer. When you want to eat one, take a quesadilla out of the freezer and reheat it slowly over medium-low heat until the outside is crispy and the inside has melted. Using a lower heat gives the black bean quesadilla time to thaw and heat on the inside before the outside overcooks or burns.

Or, for a faster method, microwave from frozen for 30-60 seconds, or until the inside is thawed, then finish in a skillet to crisp up the outside and melt the cheese on the inside. 

What Kind of Taco Seasoning to Use

To make these black bean quesadillas super fast and easy, you can use a packet of store-bought taco seasoning. Or, if you have a well-stocked spice cabinet, you can use my homemade taco seasoning recipe

black bean quesadillas layered on a serving tray, sprinkled with cilantro

A stack of black bean quesadillas on a serving tray

Hearty Black Bean Quesadillas

These Hearty Black Bean Quesadillas are an easy vegetarian snack or light meal that are filling, flavorful, and freezer-friendly!
Total Cost $4.70 recipe / $0.47 per quesadilla
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 quesadillas
Calories 289.24kcal

Ingredients

  • 1 15oz.can black beans $0.49
  • 1 cup frozen corn $0.20
  • 1/2 cup red onion $0.22
  • 1 clove garlic $0.08
  • 1/4 bunch fresh cilantro (about ½ cup chopped) $0.20
  • 2 cups shredded cheddar cheese $1.69
  • 1 batch taco seasoning* $0.67
  • 10 flour tortillas (7-inch diameter) $2.00

Instructions

  • Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
  • Finely dice the onion, mince the garlic, and roughly chop the cilantro.
  • Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
  • Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
  • To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Video

Notes

* I used my homemade taco seasoning here, but you can use a store-bought packet of taco seasoning if needed.

Nutrition

Serving: 1quesadilla | Calories: 289.24kcal | Carbohydrates: 34.29g | Protein: 12.19g | Fat: 11.58g | Sodium: 833.43mg | Fiber: 5.29g

Scroll down for the step by step photos

Overhead view of black bean quesadillas on a serving tray with a dish of sour cream

 

How to Make Black Bean Quesadillas – Step By Step Photos

Corn and black beans in a bowl
Add 1 cup frozen corn (no need to thaw) and one 15oz. can of black beans (drained) to a large bowl.

Onion, garlic, and cilantro added to the bowl
Next, finely dice about ½ cup red onion, mince one clove of garlic, and roughly chop about ¼ bunch fresh cilantro. These ingredients are super flexible, so you don’t need to be exact on the measurements. 

Taco seasoning spices in a small wooden bowl

You can use either one packet of store-bought taco seasoning, or make your own using my Homemade Taco Seasoning recipe. 

Cheddar and taco seasoning added to the bowl
Add the taco seasoning and 2 cups shredded cheddar cheese to the bowl. The cheese is the “glue” that holds the quesadillas together.

stirred quesadilla filling in the bowl with a fork
Stir the ingredients until everything is mixed. 

A tortilla being filled with the bean and cheese mixture
Now it’s time to stuff the quesadillas. You’ll need about 10 7-inch diameter flour tortillas for these quesadillas (the tortillas I had today were slightly larger so my quesadillas ended up being a bit thinner). Place a half cup of filling in each tortilla and fold it over. You can either cook them or freeze them at this point (see instructions for freezing in the post above the recipe).

quesadillas cooking in a skillet
To cook the black bean quesadillas, place the quesadilla in a skillet over medium heat and cook on both sides until golden brown, crispy, and the filling has melted. I don’t use any sort of oil or butter, but you certainly can if you want more of a fried finish to the quesadillas.

cut quesadillas on a cutting board
Slice then serve! You can slice each quesadilla into two or three pieces. I find that if I cut starting on the outside edge going in toward the center fold, I get less of the filling oozing out. A pizza cutter also works great!

Overhead view of cut black bean quesadillas on a baking sheet

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