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Corn & Refried Bean Quesadillas

Corn & Refried Bean Quesadillas

with Creamy Guac & Smoky Crema

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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!

Tags:VeggieEasy PrepQuickClimate Superstar
Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

13.4 ounce

Corn Kernels

1 tablespoon

Southwest Spice Blend

16 ounce

Refried Beans

1 tablespoon

Mexican Spice Blend

2 unit

Flour Tortillas

(ContainsWheat, Soy)

1 cup

Mexican Cheese Blend

(ContainsMilk)

4 tablespoon

Guacamole

2 tablespoon

Sour Cream

(ContainsMilk)

4 tablespoon

Smoky Red Pepper Crema

(ContainsSoy, Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories840 kcal
Fat50 g
Saturated Fat22 g
Carbohydrate71 g
Sugar9 g
Dietary Fiber9 g
Protein27 g
Cholesterol95 mg
Sodium1900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Paper Towel
Large Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

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

6

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