Coyote Quesadilla

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1 (6-ounce) boneless, skinless chicken breast

1 tablespoon Blackening Spice, recipe follows

1 tablespoon vegetable oil

6 ounces canned refried beans

3/4 cup shredded mozzarella cheese

3/4 cup shredded pepper jack cheese

2 tablespoons chopped green onion

1 tablespoon finely chopped cilantro leaves

1 Roma tomato, diced

3 large flour tortillas

Black Bean Salsa, recipe follows

Chipotle Ranch Dressing, recipe follows

Blackening Spice Rub:

1 tablespoon granulated garlic

1 tablespoon freshly crack black pepper

2 teaspoons granulated onion

2 teaspoons ground cumin

1 teaspoon cayenne pepper

1 teaspoon paprika

1/2 tablespoon salt

Black Bean Salsa:

1 (15-ounce) can black beans, rinsed, drained

1 (15-ounce) can low-sodium corn kernels, drained

1 Roma tomato, seeded, small dice

2 tablespoons peeled and finely diced carrots

2 tablespoons finely chopped green onion

2 tablespoons finely diced red onion

2 tablespoons finely diced red bell pepper

1 tablespoon finely chopped cilantro leaves

1 teaspoon grated lime zest

1 tablespoon freshly squeezed lime juice

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/2 teaspoon freshly cracked black pepper

Chipotle Ranch Dressing:

1 cup ranch dressing, store-bought

1/4 cup sour cream

2 tablespoons chipotle peppers