Recipe courtesy of Sunny Anderson
Save Recipe Print
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

Lime-Cilantro Sour Cream:

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Classic Italian Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Southwest Benedict

Recipe courtesy of Sofio's Mexican Cafe

Southwest Steak

Recipe courtesy of Bobby Flay

Breakfast Quesadilla

Recipe courtesy of Thomas Gosney

Turkey Quesadilla

Recipe courtesy of George Duran

Tuna Quesadilla

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword