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Mexican Red Bean Stew

Mexican Red Bean Stew

with Cheesy Quesadillas

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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.

Tags:Veggie
Allergens:Wheat/BléMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Kidney Beans

340 g

Sweet Potato

56 g

Onion, chopped

200 g

Green Bell Pepper

398 can

Diced Tomatoes

1 tbsp

Chili Garlic Sauce

2 unit

Vegetable Stock Reduction

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Mexican Seasoning

2 unit

Green Onions

Not included in your delivery

¼ tbsp

Salt and Pepper*

2.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3473 kJ
Calories830 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate111 g
Sugar17 g
Dietary Fiber18 g
Protein27 g
Cholesterol25 mg
Sodium2470 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Strainer
Measuring Cups
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 425°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. Toss the sweet potatoes 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.

2

While sweet potatoes roast, core and cut pepper(s) 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.

3

Add beans, diced tomatoes, broth concentrates, 1 cup water (dbl for 4 ppl) and 1/2 tsp chili garlic sauce (NOTE: Reference the Heat Guide) to the pot. Reduce the heat to medium. Simmer, stirring occasionally, until slightly thickened, 8-9 min.

4

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 cheese.

5

Heat a large non-stick pan over medium-high heat. When pan is 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.

6

Add roasted sweet potatoes to the stew and stir together. Season with salt and pepper. Divide stew between bowls. Sprinkle with remaining green onions. Cut quesadillas into triangles and serve on the side for dipping!