Corn & Refried Bean Quesadillas

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  1 tbsp
• corn
  1 c
• flour tortillas
  4 unit
• guacamole
  ½ cup
• mexican cheese blend
  1 c
• mexican spice blend
  1 tsp
• refried black beans
  15 oz
• salt
  1 tsp
• smoky red pepper crema
  2 tbsp
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• water
  2 tbsp

🍳 Cookware

• large pan
• medium bowl
• medium bowl
• small bowl

1. 

   1

   Drain corn and pat dry with paper towels. Melt 1 tbsp butter in a large pan over high heat. Add corn and season with 1 tsp southwest spice blend and ½ tsp salt . Cook, stirring occasionally, until charred ⏱️ 5 minutes . (Cover pan if corn begins to pop!) Taste and season with black pepper . Turn off heat; transfer to a medium bowl and set aside. Wipe out pan.

   corn: 1 c, butter: 2 tbsp, southwest spice blend: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   While corn chars, place refried black beans in a second medium bowl . Stir in 1 tsp mexican spice blend and 1 tbsp water . Microwave ⏱️ 2 minutes ; stir to combine. Taste and season with salt and pepper if desired.

   refried black beans: 15 oz, mexican spice blend: 1 tsp, water: 2 tbsp
3. 

   3

   Place flour tortillas on a clean work surface. Evenly spread half the refried bean mixture over each tortilla. Evenly top one half of each tortilla with half the mexican cheese blend . Top with half the corn, then sprinkle with remaining cheese. (You may have some extra beans and corn—serve on the side!) Fold each tortilla in half to create quesadillas.

   flour tortillas: 4 unit, mexican cheese blend: 1 c
4. 

   4

   Heat a drizzle of cooking oil in pan used for corn over medium-high heat. Add quesadillas; cook until tortillas are golden brown and cheese melts ⏱️ 3 minutes per side. (Depending on the size of your pan, you may need to work in batches.)

   cooking oil: 1 tbsp
5. 

   5

   While quesadillas cook, in a small bowl , combine guacamole and sour cream . Taste and season with salt and pepper if desired.

   guacamole: ½ cup, sour cream: 2 tbsp
6. 

   6

   Cut quesadillas into wedges and divide between plates. Serve with creamy guac and smoky red pepper crema on the side for dipping.

   smoky red pepper crema: 2 tbsp