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
• 1/2 cup sour cream
• 1/4 cup freshly chopped cilantro leaves
• 1/2 lime, juiced
• Pinch salt

Directions

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

Notes

• 4-9-25 1/2 Recipe
• I added
• Pasilla Chili Powder
• Roma Tomato, Diced
• Green Onions, White Part, Thick Slice
• Garlic, Minced
• I added in Sauce
• New Mexico Chili Powder, Just a little

Photos