STUFFED BLACK BEAN QUESADILLAS
Steps:
- Preheat oven to 375". Coat 2 baking sheets with nonstick spray. Saut6 onions in oil in a large skillet over medium-high heat, about 5 minutes. Add garlic, jalapefro, green chiles, chipotle, and cumin. Cook mixture until chiles are soft and fragrant, about 5 minutes. Add black beans and corn, then heat through, about 2 minutes. Stir in enchilada sauce and lime juice; mix well. Season filling with salt and remove skillet from heat. To assemble, place 1lz cup filling . on half of a tortilla, leaving a 1 inch border on the edge; sprinkle 2 Tbsp. cheese over top of filling. Brush exposed tortilla edges with egg wash. Fold tortilla in half, firmly pressing edges to create a seal. Poke 2 holes on 1 side to let steam escape; repeat filling and sealing with remaining 7 tortillas. Transfer quesadillas to prepared baking sheets and bake until golden brown and puffed, 8-10 minutes. Let cool completely before freezing and storing. Serve with pico de gallo and sour cream. To reheat: lf frozen: Microwave on high 3-4 minutes. If thawed: Microwave on high 2-3 minutes. Smash the black beans with a potato masher, keeping some whole for more texture in the filling.
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