Mexican-Style Red Bean Stew
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Mexican-Style Red Bean Stew

Mexican-Style Red Bean Stew

with Cheesy Quesadillas

This Mexican-style stew is veggie- and flavour-packed! The cheesy quesadillas are easy to make, melt-in-your-mouth delicious and even better dipped into the stew – a 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.

Preparation Time35 minutes
Cooking Time


serving amount

370 mL

Kidney Beans

170 g


6 tbsp

Sour Cream

(Contains Milk)

200 g

Green Bell Pepper

398 mL

Crushed Tomatoes

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

½ tsp

Garlic Salt

Not included in your delivery

1.5 tbsp


0.06 tsp



Nutrition Values

Calories780 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate91 g
Sugar20 g
Dietary Fiber18 g
Protein27 g
Cholesterol30 mg
Sodium2100 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.


Medium Pot
Box Grater
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Small Bowl


Prep and cook veggies

Before starting, wash and dry all produce. Heat Guide for Step 1 and 5 (dbl for 4 ppl): 1/4 tsp mild and 1/2 tsp spicy! Peel, then grate carrot. 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, 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 1/2 tsp garlic salt (dbl for 4 ppl) and pepper.

Simmer stew

Add beans, crushed tomatoes, broth concentrates 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. (TIP: If you prefer a brothier stew, add more water, 1/4 cup at a time!)

Assemble quesadillas

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 half to enclose filling.

Cook quesadillas

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. Transfer quesadillas to a plate, then cover to keep warm.

Finish and serve

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.