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Mexican-Style Red Bean Stew

Mexican-Style Red Bean Stew

with Cheesy Quesadillas

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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.

Tags:Veggie
Allergens:Milk/LaitWheat/Blé

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

170 g

Carrot

6 tbsp

Sour Cream

(ContainsMilk/Lait)

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

(ContainsWheat/Blé)

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories850 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate101 g
Sugar30 g
Dietary Fiber19 g
Protein30 g
Cholesterol30 mg
Sodium2540 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Box Grater
Peeler
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.