Mexican Cheesy Bean Quesadillas
with Chipotle Sour Cream & Salsa
Red kidney beans and Cheddar unite to make a hearty and delicious filling for these quesadillas. Simply spoon the filling onto tortillas, fold them in half, then bake. Easy cheesy dinner coming right up!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 cob
corn
1 tin
red kidney beans
1 unit
red onion
1 sachet
tomato paste
1 sachet
Mexican Fiesta spice blend
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 unit
cucumber
1 unit
tomato
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
3 tbs
rice wine vinegar
½ cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Slice the corn kernels off the cob. Drain and rinse the red kidney beans. Place in a bowl and roughly mash with a fork. Finely chop the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion and add enough water to cover. Stir to coat. Set aside until serving.
Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 3-4 minutes. Reduce heat to medium-high, add a drizzle of olive oil and the garlic, red kidney beans and remaining onion. Cook until softened, 2-3 minutes. Add a drizzle more olive oil (if needed) with the tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the water and stir to combine. Simmer until thickened, 1-2 minutes. Season to taste.
TIP: Cover the pan with a lid if the kernels are "jumping" out.
Microwave the mini flour tortillas for 20-30 seconds, or until softened. Arrange the tortillas over an oven tray lined with baking paper. Divide the bean mixture between one half of each tortilla and top with shredded Cheddar cheese. Fold the other half of each tortilla over to close and press down gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper.
Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon overflowing filling back into the quesadillas.
TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking
While the quesadillas are baking, finely chop the cucumber and tomato. Drain the pickled onion. Place the cucumber, tomato and pickled onion in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. In a second bowl, mix the mild chipotle sauce and sour cream.
Divide the quesadillas between plates. Serve with the chipotle sour cream and pickled salsa.