Charred Corn and Refried Bean Quesadillas with Creamy Guacamole and Smoky Crema

These quesadillas are anything but boring. With charred corn adding smoky-sweet depth, creamy refried beans and a gooey blend of melted cheese, every bite is packed with flavor. A dollop of guacamole and a drizzle of smoky red pepper crema take them over the top.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The smart use of pre-made components like refried beans and crema keeps things quick, while the charred corn adds a homemade touch that feels special.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

16 ounce Refried Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Remove the husk and silk from the corn. Heat a dry skillet or griddle over medium-high heat. Place the corn in the skillet and cook, turning occasionally, until charred on all sides, about 8-10 minutes. Remove from heat and let cool slightly. Cut the kernels off the cob and set aside.
2. In a small bowl, combine the refried black beans, Mexican spice blend, Southwest spice blend and a pinch of salt and pepper. Stir until well mixed.
3. Spread the bean mixture evenly over one half of each tortilla. Top with the charred corn kernels and sprinkle the Mexican cheese blend over the beans and corn. Fold the other half of the tortilla over the filling to create a half-moon shape.
4. In a large non-stick skillet, melt the butter with the cooking oil over medium heat. Place the quesadillas in the skillet and cook until golden brown and crispy on the bottom, about 2-3 minutes. Carefully flip and cook the other side until golden and the cheese is melted, another 2-3 minutes.
5. Transfer the quesadillas to a cutting board and let rest for 1 minute. Cut each into wedges.
6. Serve the quesadillas with sour cream, smoky red pepper crema and guacamole on the side for dipping or drizzling.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. Thaw and pat dry, then char in a hot skillet for 3-4 minutes until lightly browned.

What can I substitute for the smoky red pepper crema?

You can use regular sour cream mixed with a pinch of smoked paprika and a dash of hot sauce for a similar flavor.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can prepare the filling and char the corn in advance. Assemble and cook just before serving.