Stuffed Black Bean Quesadillas

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 large red onion, chopped
• 1 large onion, chopped
• 2 teaspoons canola oil
• 3 garlic cloves, sliced
• 1 jalapeno, seeded and diced
• 1 (4 ounce) can diced green chilies
• 1 chipotle chile in adobo, sliced
• 1/2 teaspoon ground cumin
• 2 (15 ounce) cans black beans, drained, rinsed, and lightly smashed
• 2/3 cup frozen corn kernels
• 1/4 cup purchased green enchilada sauce
• 1 lime, juice of
• salt
• 8 (8 inch) spinach tortillas or 8 (8 inch) whole wheat tortillas
• 1 cup shredded mexican blend cheese, divided
• 1 egg, lightly beaten with 1 tablespoon water
• pico de gallo
• sour cream

Recipe

• 1 preheat oven to 375°.
• 2 coat 2 baking sheets with nonstick cooking spray.
• 3 saute onions in oil in a large skillet over med-high heat, about 5 minutes.
• 4 add garlic, jalapeno, green chiles, chipotle, and cumin.
• 5 cook mixture until chiles are soft and fragrant, about 5 minutes.
• 6 add black beans and corn, then heat through, about 2 minutes.
• 7 stir in enchilada sauce and lime juice; mix well.
• 8 season filling with salt and remove from heat.
• 9 to assemble, place 1/2 cup filling on half of a tortilla, leaving a 1-inch border on the edge; sprinkle 2 tablespoons cheese over top of filling.
• 10 brush exposed tortilla edges with egg wash.
• 11 fold tortilla in half, firmly pressing edges to create a seal.
• 12 poke 2 holes on 1 side to let steam escape; repeat filling and sealing with remaining 7 tortillas.
• 13 transfer quesadillas to prepared baking sheets and bake until golden brown and puffed, 8-10 minutes.
• 14 let cool completely before freezing and storing.
• 15 serve with pico de gallo and sour cream.