Stuffed Black Bean Quesadillas Recipe

Name: Stuffed Black Bean Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoon ground cumin; 2 (15 ounce) cans black beans, drained, rinsed, and lightly smashed; ⅔ cup frozen corn kernels; ¼ 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

Servings: persons

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
½ teaspoon ground cumin
2 (15 ounce) cans black beans, drained, rinsed, and lightly smashed
⅔ cup frozen corn kernels
¼ 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

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.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large red onion, chopped, 1 large white onion, chopped, 2 teaspoons canola oil, 3 garlic cloves, sliced, and more.

Yes, Stuffed Black Bean Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Black Bean Quesadillas

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