Chicken and Black Bean Quesadillas

Add 1 Tbsp olive oil to diced chicken, add Twin Cities Grub Rub and mix well. Heat 1 tsp oil on medium in medium saute pan. Add black beans and red onion. Season with Lake Superior Instant Salsa. Cook for 5 minutes. Add 1/34 cup water and mash the beans with a wooden spoon while they cook. Cook 3 more minutes and remove from heat into a bowl. In the same pan, add 1 Tbsp olive oil and heat to medium. Add the chicken mixture and cook 4 minutes. Add chipotle sauce. Top with cheese and green onion. Turn a burner on the stove to low and heat each tortilla just until lightly browned. Place a tortilla on a plate, add the bean mixture, spoon some chicken mixture on top of the beans. Add sour cream and cilantro if desired. Place another cooked tortilla on top and carefully cut into pieces.