Stuffed Black Bean Quesadillas

Made This Recipe? Add Your Photo

Total Time
40mins
Prep
30 mins
Cook
10 mins

Cuisine at Home

Skip to Next Recipe

Ingredients

Nutrition

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.