Southwest Quesadilla with Cilantro-Lime Sour Cream

Ingredients

• 16 ounce refried black beans canned
• 4 10-inch burrito size" flour tortillas 
• 0.3 cup freshly cilantro leaves chopped
• 0.5 cup freshly cilantro leaves chopped
• 0.8 cup corn kernels ( 1 ear)
• 1 teaspoon ground cumin 
• 0.5  juice of lime juiced
• 2 tablespoons olive oil for griddle
• 1 cup pepper jack cheese grated
• 1 small bell pepper diced red
• 0.5  onion diced red
• 2 teaspoons pepper flakes red
• 1 pinch salt 
• 16 servings salt and pepper black freshly ground
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan

Directions

1. Watch how to make this recipe.
2. In a large skillet, heat oil over medium-high heat.
3. Saute red pepper and onion until soft, about 5 minutes.
4. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes.
5. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat.
6. Lay 2 tortillas on a work surface and spread each evenly with refried black beans.
7. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan).
8. 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.
9. In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.