Chicken-Avocado Quesadillas & Black Bean Salad

Preparing dinner on Thursday nights can be challenging. My husband coaches my 5-year old's soccer team, and they both need to be out the door by 5:30. I always want it to be something healthy and quick. Tonight I made these super-easy quesadillas and black bean salad that we all gobbled up.
 
Whole grain chicken & avocado quesadillas
-whole grain tortillas
-shredded colby jack
-boneless, skinless chicken breasts, cut into bite-size strips
-olive oil
-thinly sliced avocado
-chipotle salsa
-sea salt 
 
Black bean salad
-can of black beans, drained
-1 scallion, chopped
-1 roma tomato, diced
-sea salt

Sautee chicken strips in a TBSP olive oil, set aside. Heat a skillet at medium heat and sprinkle a little sea salt. Place one whole grain tortilla in pan. Layer with cheese, chicken, and sliced avocado, drizzle chipotle salsa evenly. Top with another tortilla, flipping once when cheese is melted. Cut into quarters and serve. (I served with a little sour cream). Meanwhile, in a small sauce pan on medium, heat beans until bubbly. Turn off heat and add a dash of sea salt, scallion and tomato. Stir to combine and serve.