I love this quesadilla all veggies, and no meat. The dip is also delicious. Versatile recipe too. You can add chicken or ground beef

Quesadilla with Cilantro, Lime, and Sour Cream
Yields 16
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Total Time
30 min
Total Time
30 min
  1. 2 tablespoons olive oil, plus extra for griddle
  2. 1 small red bell pepper, diced
  3. 1/2 red onion, diced
  4. 3/4 cup corn kernels, (about 1 ear)
  5. 2 teaspoons red pepper flakes
  6. 1 teaspoon ground cumin
  7. Salt and freshly ground black pepper
  8. 1/2 cup freshly chopped cilantro leaves
  9. Four 10-inch "burrito size" flour tortillas
  10. One 16-ounce can refried black beans
  11. 1 cup grated Pepper Jack cheese
  12. Lime-Cilantro Sour Cream, recipe follows
Lime-Cilantro Sour Cream
  1. 1/2 cup sour cream
  2. 1/4 cup freshly chopped cilantro leaves
  3. 1/2 lime, juiced
  4. Pinch salt
  1. In a large skillet, heat oil over medium-high heat.
  2. Saute red pepper and onion until soft, about 5 minutes.
  3. Add corn, red pepper flakes, cumin, and salt and pepper to taste.
  4. Toss to incorporate and saute for 3 minutes.
  5. Transfer to a bowl and add the cilantro.
  6. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat.
  7. Lay 2 tortillas on a work surface and spread each evenly with refried black beans.
  8. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan).
  9. Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese.
  10. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes.
  11. 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
  1. In a small bowl, mix all ingredients together until combined.
  2. Season, to taste, with salt if needed.
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