Stuffed Black Bean Quesadillas Recipes

Steps:

• In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain., Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling. , Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.

Steps:

• Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
• Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.

Steps:

• Preheat oven to 375°.
• Coat 2 baking sheets with nonstick cooking spray.
• Saute onions in oil in a large skillet over med-high heat, about 5 minutes.
• Add garlic, jalapeno, 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 from heat.
• 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.
• 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.

Steps:

• In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.