Corn & Refried Bean Quesadillas
with Creamy Guac & Smoky Crema
- Wheat
- Soy
- Milk
Quick and easy meals are fine for sustenance but they’re not always exciting, you know? Not these quesadillas, though! These gooey, griddled beauts feel luxurious and nourishing, yet take only 15 minutes to make, thanks to smart techniques like charring corn for smoky-sweet depth and smart shortcuts like ready-made refried beans, guac, and red pepper crema. Of course, all the cheese melding the filling together doesn’t hurt!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
16 ounce
Refried Black Beans
2 tablespoon
Sour Cream
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
4 tablespoon
Guacamole
1 tablespoon
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
1 cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Corn
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Drain corn, then pat dry with paper towels. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over high heat. Add corn and season with Southwest Spice and 1⁄2 tsp salt (1 tsp for 4). Cook, stirring occasionally, until charred, 4-5 minutes. (TIP: Cover pan if corn begins to pop!) Taste and season with salt and pepper. • Turn off heat; transfer to a medium bowl and set aside. Wipe out pan.
• While corn chars, place beans in a second medium microwave-safe bowl. Stir in Mexican Spice and 1 TBSP water. Microwave for 2 minutes; stir to combine. Taste and season with salt and pepper if desired.
• Place tortillas on a clean work surface; evenly spread half the refried bean mixture (all for 4 servings) over each tortilla. Evenly top one half of each tortilla with half the cheese. Top with half the corn (all for 4), 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.
• Heat a drizzle of oil in pan used for corn over medium-high heat. Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.
• While quesadillas cook, in a small bowl, combine guacamole and sour cream. Taste and season with salt and pepper if desired.
• Cut quesadillas into wedges and divide between plates. Serve with creamy guac and crema on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty blend of spices and charred corn, though some found it too smoky or bland.
- Ease of prep: Customers praised how quick, easy, and beginner-friendly this recipe was to make 🎉.
- Suggestions: Consider adding fresh veggies like peppers or pico de gallo for texture and zest; use less beans for a less messy quesadilla.
- Portions: Some found it very filling, while others wanted more tortillas to spread out the ample filling.
- Texture: Several noted the quesadillas were too soft or mushy; try adding crunchier elements or using whole beans.
