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.
Sweet Potato, cubes
Green Bell Pepper
Chili Garlic Sauce(ContainsSulphites/Sulfite)
Vegetable Broth Concentrate
Flour Tortillas, 6"(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
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.
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.
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.
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.
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.
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!