Heat olive oil in a non-stick pan over medium heat. Add onion and green bell pepper and sauté until softened.

Add chicken, paprika, garlic powder, ground cumin, salt, and black pepper. Cook, stirring occasionally, until chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from heat.

Place tortilla wraps on a clean surface. Sprinkle Monterey Jack cheese over one half of each tortilla.

Spoon the cooked chicken mixture over the cheese and fold each tortilla in half to enclose the filling.

For the black beans, heat olive oil in a saucepan over medium heat. Add garlic and red onion and sauté until the onion begins to soften.

Stir in ground cumin, then add black beans with liquid and water. Season with salt and black pepper and simmer for 15–20 minutes. Remove from heat and stir in chopped cilantro.

Heat a non-stick pan over medium-low heat and lightly coat with olive oil. Cook quesadillas until golden brown on both sides and cheese is melted. Remove from heat and cut into wedges.

Pour sparkling water over lemon slices.

Serve the chicken quesadilla with black beans and lemon sparkling water.