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Short-Cut Cheesy Bean & Bacon Quesadillas
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Short-Cut Cheesy Bean & Bacon Quesadillas

Short-Cut Cheesy Bean & Bacon Quesadillas

with Chipotle Sour Cream & Salsa

Red kidney beans, bacon 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!

Easy Prep

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.

Preparation Time30 minutes


Serving amount

1 tin

corn kernels

1 packet

diced bacon

(May be present: Soy, Milk. )

1 bag

pre-chopped onion

1 packet

tomato paste

1 packet

garlic paste


mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )





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


1 drizzle

white wine vinegar


Nutritional Values

Energy (kJ)3583 kJ
Fat35.7 g
of which saturates13.8 g
Carbohydrate88.8 g
of which sugars17.7 g
Protein40.7 g
Sodium2313 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 220°C/200°C fan-forced. • Drain sweetcorn. • Drain and rinse red kidney beans.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate. Cook corn, 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, cooked bacon, 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 flour tortillas 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!