Short-Cut Cheesy Bean Quesadillas
with Chipotle Sour Cream & Salsa
Red kidney beans and charred corn unite to make a hearty and delicious filling for these quesadillas. Simply spoon the filling onto tortillas and fold them in half, then sprinkle with cheese and 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
1 tin
corn kernels
1 bag
pre-chopped onion
1 packet
tomato paste
1 packet
garlic paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
cucumber
1
tomato
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
red kidney beans
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
½ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Drain corn kernels. • Drain and rinse red kidney beans.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook corn, pre-chopped onion and red kidney beans until softened, 4-5 minutes. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Reduce heat to medium-high, then add a drizzle more olive oil (if needed), tomato paste, garlic 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 with salt and pepper.
• Arrange mini flourtortillas on a lined oven tray. Divide the bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold the other half of each tortilla over to close and press down gently with a spatula. Brush with a drizzle of olive oil (or spray with olive oil spray). • Bake the quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any 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, roughly chop cucumber and tomato. • In a medium bowl, combine cucumber, tomato and a drizzle of olive oil and white wine vinegar. Season to taste • In a small bowl, combine the mild chipotle sauce and light sour cream. • Divide the quesadillas between plates. Serve with chipotle sour cream and salsa. Enjoy!