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Mexican Red Bean Stew
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Mexican Red Bean Stew

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.

Tags:
Veggie
Allergens:
Gluten
Milk

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Calories1010 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate138 g
Sugar21 g
Dietary Fiber25 g
Protein31 g
Cholesterol30 mg
Sodium2370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Strainer
Measuring Cups
Large Non-Stick Pan

Instructions

Roast sweet potatoes
1

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.

Prep and cook veggies
2

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.

Simmer stew
3

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.

Assemble quesadilla
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 filling.

Cook quesadillas
5

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.

Finish and serve
6

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!