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Mexican Red Bean Stew
with Cheesy Quesadillas
This Mexican style stew is jammed packed with loads of veggies and flavour! The cheesy quesadillas are easy to make, melt-in-your-mouth delicious and made even better by dipping into the stew — the perfect dinner for any night of the week.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Kidney Beans
340 g
Sweet Potato
56 g
Onion, chopped
200 g
Green Bell Pepper
370 mL
Crushed Tomatoes
1 tbsp
Chili-Garlic Sauce
2 unit
Vegetable Broth Concentrate
6 unit
Flour Tortillas
(Contains Gluten)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Mexican Seasoning
2 unit
Green Onion
Not included in your delivery
¼ tbsp
Salt and Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp spicy, 1 tsp extra-spicy!
Cut sweet potatoes into 1/2-inch cubes, then toss with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown and tender, 22-23 min.
While sweet potatoes roast, core, then cut pepper into 1/2-inch pieces. Drain and rinse beans. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers, onions and Mexican Seasoning. Cook, stirring occasionally, until peppers soften, 4-6 min. Season with salt and pepper.
Add kidney beans, crushed tomatoes, broth concentrate, 1 cup water (dbl for 4 ppl) and 1/2 tsp chili garlic sauce to the pot. (NOTE: Reference Heat Guide.) Reduce the heat to medium. Simmer, stirring occasionally, until slightly thickened, 8-9 min.
While stew simmers, thinly slice green onions and arrange tortillas on a clean work surface. Sprinkle cheese and half the green onions on one side of each tortilla. Carefully fold the other side of the tortillas over filling.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then add two quesadillas. Cook, until golden-brown, 1-2 min per side. Repeat with remaining quesadillas. Set aside on a plate and cover to keep warm.
Add roasted sweet potatoes to the stew and stir to combine. Season with salt and pepper. Divide stew between bowls. Drizzle with remaining chili-garlic sauce to taste.Sprinkle with remaining green onions. Cut quesadillas into triangles and serve on the side, for dipping!
