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)
1 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(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.
Add kidney beans, crushed tomatoes, broth concentrate, 1 cup water (dbl for 4 ppl) and 1/2 tsp chili garlic sauce (NOTE: Reference Heat Guide.) to the pot. 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. Using only half the green onions, sprinkle cheese and green onions on one side of each tortilla. 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.
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! Drizzle over remaining chili-garlic sauce to taste.
