Recipe courtesy of Sunny Anderson
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
16 wedges
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
16 wedges
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
16 wedges
Level:
Easy

Ingredients

  • 2 tablespoons olive oil, plus extra for griddle
  • 1 small red bell pepper, diced
  • 1/2 red onion, diced
  • 3/4 cup corn kernels, (about 1 ear)
  • 2 teaspoons red pepper flakes
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1/2 cup freshly chopped cilantro leaves
  • Four 10-inch "burrito size" flour tortillas
  • One 16-ounce can refried black beans
  • 1 cup grated Pepper Jack cheese
  • Lime-Cilantro Sour Cream, recipe follows
Lime-Cilantro Sour Cream:
  • 1/2 cup sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1/2 lime, juiced
  • Pinch salt

Directions

Watch how to make this recipe.

In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.

Lime-Cilantro Sour Cream:

In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

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