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.
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