Stuffed Black Bean Quesadillas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Cuisine at Home Ingredients:
1 large red onion, chopped |
1 large white 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 |
Directions:
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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