Southwestern Chicken Quesadillas

Dice 1.5 pounds of chicken breasts into small, bite-sized pieces and place in a bowl. Toss with 2 tablespoons of taco seasoning until evenly coated.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes until fully cooked and slightly browned. Remove chicken to a plate.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add 1 diced red bell pepper, 1 diced green bell pepper, and 1 diced yellow onion. Sauté for 3-4 minutes until vegetables begin to soften.

Drain and rinse 1 can of black beans. Add the beans and 1 cup of corn kernels to the skillet with the vegetables. Cook for 2 minutes to heat through.

Return the cooked chicken to the skillet. Squeeze the juice of 1 lime over the mixture and stir in 1/4 cup chopped cilantro. Remove from heat.

Heat a large non-stick pan or griddle over medium heat. Place one flour tortilla in the pan, sprinkle about 1/4 cup of shredded cheese on half of the tortilla, then add approximately 1/2 cup of the chicken-vegetable mixture on top of the cheese.

Add another 1/4 cup of cheese on top of the chicken mixture, then fold the empty half of the tortilla over to create a half-moon shape. Cook for 2-3 minutes until golden brown, then flip and cook the other side for 2 minutes until crispy and the cheese is melted.

Repeat with remaining tortillas and filling. Cut each quesadilla into wedges and serve with sour cream and salsa on the side.