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Mexican Red Bean Stew

Mexican Red Bean Stew

with Cheesy Quesadillas

Veggie
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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:Spicy
Allergens:Sulphites/SulfiteWheat/BléSoy/SojaMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 can

Kidney Beans

340 g

Sweet Potato, cubes

56 g

Onion, chopped

200 g

Green Bell Pepper

1 can

Diced Tomatoes

1 tbsp

Chili Garlic Sauce

(ContainsSulphites/Sulfite)

2 unit

Vegetable Broth Concentrate

6 unit

Flour Tortillas, 6"

(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Mexican Seasoning

2 unit

Green Onions

Not included in your delivery

3

Oil*

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories1040 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate145 g
Sugar17 g
Dietary Fiber22 g
Protein35 g
Cholesterol28 mg
Sodium1330 mg
Utensils
Utensils
Baking Sheet
Measuring Spoons
Strainer
Medium Pot
Measuring Cups
Large Non-Stick Pan
InstructionsPDF
Instructions
1 ROAST SWEET POTATOES
1 ROAST SWEET POTATOES
1

Preheat oven to 425°F (to roast sweet potatoes). Start prepping when oven comes up to temperature! In Step 3, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp spicy, 1 tsp extra-spicy!

Wash and dry all produce.* On a baking sheet, toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of oven, stirring halfway through cooking, until golden-brown and tender, 18-20 min. Meanwhile, core and cut bell pepper(s) into 1/2-inch pieces. Drain, then rinse beans. Thinly slice green onions.

2 COOK VEGGIES
2 COOK VEGGIES
2

Heat a medium pot over medium-high heat. When pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then bell peppers, onions, and Mexican Seasoning. Cook, stirring occasionally, until peppers soften, 4-6 min. Season with salt and pepper.

3 SIMMER CHILI
3 SIMMER CHILI
3

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

4 ASSEMBLE QUESADILLA
4 ASSEMBLE QUESADILLA
4

Meanwhile, on a clean work surface, arrange tortillas. Over one side of each tortilla, sprinkle cheese and half the green onions. Carefully, fold the other side of the tortillas over cheese.

5 COOK QUESADILLAS
5 COOK QUESADILLAS
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 FINISH AND SERVE
6 FINISH AND SERVE
6

In the pot with beans stir in roasted sweet potatoes. Season with salt and pepper. Divide beans between bowls. Sprinkle with remaining green onions. Cut quesadillas into triangles and serve on the side for dipping!