Sauteed Corn & Refried Bean Quesadilla with Cilantro Sour Cream

Napoli Outdoor Oven Vegetables

Prep: 40 minutes Cook: 5 minutes Serves: 4
Recipe By:  Andrés Dangond, Director of Culinary Development at Lynx Grills / Chef-Owner of Dinner with Dres / The Cut


2 tablespoons Butter

¼ cup red bell pepper, diced

½ cup red onion, diced

½ cup corn kernels

½ teaspoon ground cumin

Salt, to taste

1/2 cup cilantro leaves, chopped

4 (10-inch) flour tortillas

1 (16-ounce) can refried black beans

1 cup grated cheddar cheese

Lime-Cilantro Sour Cream

1/2 cup sour cream

1/4 cup freshly chopped cilantro leaves

¼ tsp cumin

1 Tablespoon lime juice

Salt, to taste

Mix all ingredients together in a small bowl until combined. Season to taste with salt.


  1. 1Preheat pizza oven at medium heat for 30 minutes.
  2. In a large sauté pan, melt butter over medium-high heat. Sauté red pepper and onion until soft, about 5 minutes. Add corn, cumin, and salt to taste. Toss to incorporate and sauté for 3 minutes. Transfer to a bowl and add the cilantro. 
  3. Lay 2 tortillas on a baking sheet and spread each evenly with refried black beans. Sprinkle onion-red pepper mixture evenly over the top of each and then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook in pizza oven about 2 - 3 minutes on each side, until cheese melts and edges brown. 
  4. Slice each quesadilla into 4 wedges, sprinkle with cilantro, and serve with Cilantro Sour Cream.