Healthy Mexican Breakfast Chicken Quesadillas

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts, seasoning with salt and pepper. Cook until no longer pink in the center, about 6 to 8 minutes per side. Remove from skillet and let rest.
2. Dice the cooked chicken into bite-sized pieces.
3. In the same skillet, add the onions and red bell pepper. Cook until vegetables are soft, about 3 to 5 minutes.
4. Add the black beans to the skillet and cook until heated through.
5. Place a tortilla on a flat work surface. Layer with a portion of the chicken, vegetable and bean mixture. Sprinkle with shredded cheese, cilantro, and spoonful of salsa.
6. Cover the filling with another tortilla. Repeat with remaining ingredients.
7. Heat a large nonstick pan over medium heat. Cook the quesadilla until the cheese is melted and tortilla is golden, about 3 to 5 minutes per side.
8. Repeat with remaining quesadillas.
9. Serve quesadillas warm, cut into wedges, with sides of salsa, sliced avocado, and a sprinkle of cilantro for garnish.