Mexican-Style Red Bean Stew
with Cheesy Quesadillas- Milk
- Gluten
This Mexican-style stew is veggie- and flavour-packed! The cheesy quesadillas are easy to make, melt-in-your-mouth delicious and made even better by dipping into the stew – a perfect dinner for any night of the week.
Ingredients
370 mL
Kidney Beans
170 g
Carrot
6 tbsp
Sour Cream
(Contains: Milk)
200 g
Green Bell Pepper
370 mL
Crushed Tomatoes with Garlic and Onion
½ tsp
Chipotle Powder
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
160 g
Sweet Bell Pepper
Not included in your delivery
0.06 tsp
Salt*
2 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 1 and 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then grate carrot. Core, then cut peppers 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, carrots, Mexican Seasoning and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring occasionally, until veggies are tender-crisp, 4-6 min. Season with salt and pepper.
Add beans, crushed tomatoes, broth concentrate and 1 cup water (dbl for 4 ppl) to the pot with veggies. Reduce heat to medium. Simmer, stirring occasionally, until stew thickens slightly, 10-12 min.
While stew simmers, thinly slice green onions. Arrange tortillas on a clean work surface. Sprinkle cheese and some green onions evenly over one side of each tortilla. Fold tortillas in in half to enclose filling.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil, then 2 quesadillas. Cook until golden-brown, 1-2 min per side. Repeat with remaining quesadillas, adding 1 tsp oil for each batch. Set aside on a plate and cover to keep warm.
Mix together sour cream and 1/4 tsp chipotle power in a small bowl. (NOTE: Reference heat guide.) Divide stew between bowls, then dollop chipotle sour cream over top. Sprinkle with remaining green onions. Cut quesadillas into triangles and serve on the side for dipping.
