Leftover Chicken and Black Bean Quesadillas

Wash 1 medium green bell pepper, remove the stem and seeds, and dice the flesh into small 1/4-inch pieces.

Shred 4 oz of Monterey Jack cheese using a box grater and set aside in a small bowl.

Take the 2 chicken thighs (prepared on Day 1) and use two forks to shred the meat into small bite-sized strips, discarding any bones.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced green bell pepper and sauté for 4 minutes until softened and slightly charred.

Add the shredded chicken, 1/2 cup black beans, 1/2 tsp ground cumin, and 1/2 tsp chili powder to the skillet. Stir for 3 minutes to ensure the mixture is heated through and the spices are evenly distributed, then transfer the filling to a plate.

Wipe the skillet clean with a paper towel and return to medium heat. Place one 8-inch flour tortilla in the dry skillet.

Sprinkle 1/4 of the shredded cheese on one half of the tortilla, followed by 1/4 of the warm chicken and bean mixture.

Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and crispy. Repeat for the remaining 3 tortillas.

Slice each quesadilla into three wedges and serve immediately.