2 chicken breasts, about 1 lb, cubed
1 lb cremini mushrooms, sliced
2 15.5oz cans black beans, drained and rinsed
1 bunch green onions, sliced
8 oz finely shredded Mexican Cheese Blend
Salt and pepper to taste
8 brown rice tortillas
Heat a couple of tablespoons of olive oil in a large pan over medium high heat. Sautee mushrooms until brown on both sides, working in batches. Set aside in a large bowl.
Add a bit more olive oil to the pan. When oil is hot, add chicken. Season with salt and pepper and cook through. Add to the mushrooms.
Add the black beans and green onions to the mushrooms and chicken. Toss to combine. Allow to cool.
Add the cheese and mix well.
In a large sautee pan, heat a tablespoon of olive oil. Add one tortilla. Place a large handful of mushrooms-chicken mixture to the tortilla, folding over. Cook until brown and crispy. Flip and cook until the other side is brown and crispy.
Repeat with remaining tortillas and feed your friends. Alternately, make one quesadilla a day and enjoy as the week goes on. The filling gets better as the flavors combine.
This filling is also good as a topping for tortilla chips. Just pile it on and bake until heated through.