Quesadilla with Cilantro, Lime, and Sour Cream

Quesadilla with Cilantro, Lime, and Sour Cream

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Total Time: 30 minutes



  • 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


  • 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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