Southwest Black Bean Quesadillas

The watch party appetizer that comes together in minutes. Packed with flavor and accompanied with a cilantro lime sour cream dip.
Cuisine: American, Mexican
Course: Appetizer, Appetizers, dinner, Main Course, Main Dishes, Party Perfect, quick n easy, Side Dish, Side Dishes, Snacks
5 from 3 votes
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Prep Time 15 minutes
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Total Time 20 minutes
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Servings 2


Southwest Black Bean Quesadilla

  • 4 10-inch Flour Tortillas
  • 1 can (16 oz) Refried Black Beans
  • 4 tbsp Prairie Farms Butter divided
  • 1 Red Bell Pepper diced
  • ½ Red Onion diced
  • ¾ cup Canned Whole Kernel Corn drained
  • 2 tsp Red Pepper Flakes
  • 1 tsp Ground Cumin
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ cup Fresh Cilantro chopped
  • 1 cup Pepper Jack Cheese grated, divided

Cilantro Lime Sour Cream

  • ½ cup Prairie Farms Sour Cream
  • ¼ cup Fresh Cilantro chopped
  • 1 Lime juiced
  • Kosher Salt to taste


  • Place 4 tortillas on a flat surface. Spread an even layer of refried beans onto each side facing up.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and melt. Add red pepper and red onion, saute until soft, about 5 minutes. Add the corn, red pepper flakes, cumin, salt, and pepper. Stir and saute for about 3 minutes longer. Transfer to a bowl and stir in cilantro.
  • Turn heat down to medium. Add 1 tablespoon of butter to skillet. Add one tortilla to skillet, bean side up. Sprinkle half of the corn mixture into an even layer over top the beans. Sprinkle half of the cheese on top in an even layer.
  • Cover with a prepped tortilla, bean side down. Cook until cheese starts to melt. Flip to toast the other side, about 3 minutes. Remove from skillet. Repeat the process with the remaining prepped tortillas. Cut finished quesadillas into wedges.

Cilantro Lime Sour Cream

  • In a small bowl, mix the sour cream, cilantro, lime juice, and salt. Serve with finished quesadillas and enjoy!

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