Chicken, Black Bean and Corn Quesadilla

Now since my recipes have been recently reading like this, I have decided to to make something healthy. For once. I’m going to try. I really am.

“I will start tomorrow”.

Next day: “…Tomorrow!”

Today, as I am standing in the door to my freezer eating directly from a large tub of vanilla ice cream with a large spoon “Um…Hmmm…Tomorrow?!”

It’s the tomorrow that will never come. But it better do. I will make it happen. Before it starts getting warm and I’ll need to go to the beach. Oh joy.

Whenever I’m making a new recipe, I add equal parts of everything. Whatever ingredients I want, I add the same amount of it. My lucky number today: 1/4. Tomorrow? 1/4…TUB OF MY ICE CREAM. But seriously, no. This has got to stop. I should have a warning picture on it. Like what they put on cigarettes. Although that doesn’t really stop anyone from buying it…

What you’ll need:

-1 tablespoon vegetable oil
-1/4 of an onion, thinly sliced
-1/4 cup cooked corn kernels
-1/4 cup black beans from a can, washed and drained
-1/4 cup cooked chicken, cubed
-1/4 of a tomato, cubed
-1 large flour tortilla

Directions:

    1.   Heat the oil on a medium sized skillet on medium heat. Fry the onions until transparent. Add the corn, black beans and chicken, and cook for around 3 minutes. Remove from heat
    2.  Place the tortilla on the skillet and place the chicken mixture and the tomatoes on half of the tortilla. Fold the tortilla in half (with the mixture on the bottom) and flip after around 3-4 minutes. Remove from heat when the other side is golden.