Lay one tortilla on a plate, and add 2 tablespoons salsa, and 1 tablespoon flax seed. Spread evenly on tortilla. Add 1 tablespoon Mexican blend shredded cheese, 1/2 cup black beans and 3 ounces shredded chicken to the tortilla. Place the other tortilla on top. Repeat with remaining tortillas.
Heat olive oil in a nonstick skillet over medium heat. Place one quesadilla in skillet. Cover skillet for 2 minutes over medium heat and flip. Cook for another 2-3 minutes covered until tortilla is browned. Repeat with remaining quesadillas. Cut in quarters and serve!
Serving: 1 quesadilla, Calories: 495 calories, Fat: 12 grams, Saturated fat: 4 grams, Carbohydrates: 60 grams, Sugar: 1 gram, Sodium: 870 milligrams Fiber: 15 grams, Protein: 30 grams, Cholesterol: 55 milligrams