Stuffed Black Bean Quesadillas

• 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
• 12 teaspoon ground cumin
• 2 (15 ounce) cans black beans, drained, rinsed, and lightly smashed
• 23 cup frozen corn kernels
• 14 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.

red onion, white onion, canola oil, garlic, jalapeno, green chilies, ground cumin, black beans, corn, purchased green enchilada sauce, lime, salt, tortillas, blend cheese, egg, pico de gallo, sour cream

Taken from www.food.com/recipe/stuffed-black-bean-quesadillas-487315 (may not work)