Loaded Southwest Quesadilla


  • 8 inch flour tortillas
  • 2 tablespoons olive oil
  • ½ red bell pepper (diced)
  • ½ sweet onion (diced)
  • ¾ cup frozen corn
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 can black beans (rinsed)
  • ½ cup cilantro (chopped)
  • 1 cup Colby jack cheese (grated)
  • Sour cream


Heat 1 tablespoon of olive oil in a cast iron skillet on a medium-high heat. Saute red bell peppers and onions until soft, about 5 minutes.

Add corn, crushed red pepper, cumin, salt and pepper to taste. Stir and saute another 3 minutes.

Transfer to a bowl and add cilantro and black beans, stirring to combine.

Wipe your cast iron skillet clean with a paper towel, then lightly grease the pan with 1 tablespoon of olive oil.

Lay one full tortilla flat on the skillet. Sprinkle a little cheese, then scoop filling on top. Sprinkle again with cheese to help all your layers stick together and top with another tortilla. Cook until the cheese is melted, flipping halfway through cooking to brown both sides of the tortilla.

Cut like a pizza, with 6-8 slices and serve with sour cream.

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