Stuffed Black Bean Quesadillas with corn and green chile sauce

So, this is the recipe I did with the left over black beans from my last blog. These make great left overs themselves!
Bon appetite and stay well until next time!

Stuffed Black Bean Quesadillas with corn and green chile sauce
Makes 8 servings

For the filling:
1 large red onion, chopped
1 large white onion, chopped
2 teaspoon canola oil
3 cloves garlic, sliced
1 jalapeno, seeded and diced
1 can diced green chiles (4 oz)
1 chipotle pepper in adobo, sliced
1/2 teaspoon ground cumin
2 cans black beans, drained, rinsed and lightly smashed (15 oz each)
2/3 cup frozen corn kernels
1/4 cup purchased green chile enchilada sauce
juice of 1 lime
salt to taste

For the quesadillas:
8 spinach or whole-wheat tortillas (8-inch)
1 cup shredded Mexican blend cheese, divided
1 egg lightly beaten with 1 tablespoon water
purchased pico de gallo
sour cream

Preheat oven to 375. Coat 2 baking sheets with nonstick spray.
Saute onions in oil in a large skillet over medium-high heat, about 5 minutes. Add garlic, jalapeno, green chiles, chopotle and cumin. Cook mixture until chiles are soft and fragrant, about 5 minutes.
Stir in enchilada sauce and lime juice; mix well. Season filling with salt and remove skillet 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 to 10 minutes. Let cool completely before freezing and storing. Serve with pico de gallo and sour cream.
To reheat: if frozen: microwave on high 3 to 4 minutes. If thawed: microwave on high 2 to 3 minutes.