Sheet Pan Pulled Chicken Quesadillas with Roasted Radish Slaw

Preheat oven to 400ºF.

Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering. Add onions and cook, 3–4 minutes, until they have softened and have started to turn translucent. Add garlic and stir into the onions, cooking until garlic has whitened and become fragrant, about 1–2 minutes.

Turn heat to low and add black beans, 1/2 teaspoon sea salt, pepper and cumin to the pot, stirring to combine. Heat gently for 3–5 minutes until beans are heated through, then stir in cilantro and set aside.

Line 2 metal sheet pans with aluminum foil.

Toss shredded cabbage and radishes in remaining 1 tablespoon vegetable oil and remaining ½ teaspoon salt in a large bowl until evenly coated. Spread the mixture evenly on one sheet pan and place in the oven. Roast for 10 minutes, removing from the oven halfway through cooking and stirring.

Once cabbage and radish are done cooking, remove from oven and place in a large bowl. Toss with the apple cider vinegar and sour cream until coated, and let sit, at least 5 minutes, until it’s time to serve.

Place four tortillas on the second sheet pan, leaving at least ½ inch of space between each tortilla. Take 1 cup of shredded cheddar cheese and divide evenly onto the tortillas on the sheet pan. Divide the black beans evenly on top of each tortilla, then top with the shredded chicken.

Top each tortilla with the remaining shredded cheese, then add the remaining tortillas on top of each. Brush each tortilla topper with olive oil, and place the sheet pan in the oven.

Bake for 10 minutes, or until the cheese has fully melted and the tops of the tortillas have browned and crisped. Serve the quesadillas with the roasted slaw on the side.