Total Time
40mins
Prep 30 mins
Cook 10 mins

Cuisine at Home

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.