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Mexican Red Bean Stew

Mexican Red Bean Stew

with Cheesy Quesadillas

3.4/4(424)
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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:Veggie
Allergens:Wheat/BléMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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, 6-inch

(ContainsWheat/Blé)

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Mexican Seasoning

2 unit

Green Onions

Not included in your delivery

¼ tbsp

Salt and Pepper*

2.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1010 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate138 g
Sugar21 g
Dietary Fiber25 g
Protein31 g
Cholesterol30 mg
Sodium2370 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Strainer
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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!