Southwest Quesadilla with Cilantro-Lime Sour Cream

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2 tablespoons olive oil, plus extra for griddle

1 small red bell pepper, diced

½ red onion, diced

¾ cup corn kernels, (about 1 ear)

2 teaspoons red pepper flakes

1 teaspoon ground cumin

Salt and freshly ground black pepper

½ cup freshly chopped cilantro leaves

Four 10-inch "burrito size" flour tortillas

One 16-ounce can refried black beans

1 cup grated Pepper Jack cheese

Lime-Cilantro Sour Cream, recipe follows

subheading: Lime-Cilantro Sour Cream:

½ cup sour cream

¼ cup freshly chopped cilantro leaves

½ lime, juiced

Pinch salt

Directions at foodnetwork.com

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