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 onto tortillas, fold them in half, then bake. Easy cheesy dinner coming right up!
The recent harsh weather conditions have impacted the cucumbers grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
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.
1 cob
corn
1
cucumber
2 clove
garlic
1 packet
mild chipotle sauce
(ContainsSoy)6
mini flour tortillas
(ContainsSoy, GlutenMay be present Milk, Soy)1 tin
red kidney beans
1
red onion
1 packet
sour cream
(ContainsMilk)1
tomato
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
(May be present Gluten)1 packet
shredded Cheddar cheese
(ContainsMilk)Not included in your delivery
olive oil
3 tbs
rice wine vinegar
½ cup
water
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Slice the corn kernels off the cob. Drain and rinse the red kidney beans. Place the red kidney beans in a bowl and roughly mash with a fork. Finely chop the red onion. In a medium bowl, combine the rice wine vinegar, 1/2 the onion and a good pinch of sugar and salt. Add just enough water to cover the onion, stir to coat and set aside.
SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Heat a large frying pan over a high heat. Cook the corn kernels until lightly charred, 3-4 minutes. Reduce heat to mediumhigh, 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), 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 with salt and pepper.
Microwave the mini flourtortillas on a plate in 10 second bursts until warmed through. Arrange the tortillas on a lined oven tray. Divide the bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the other half of each tortilla over to close and press down gently with a spatula. Brush the tortillas with a drizzle of olive oil (or spray with olive oil spray).
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.
SPICY! Chipotle sauce is a mild sauce, but use less if you're sensitive to heat! While the quesadillas are baking, finely chop the cucumber and tomato. Drain the liquid from the onion. Add the cucumber and tomato to the onion. Drizzle with olive oil, season with salt and pepper and toss to coat. In a second bowl, mix the mild chipotle sauce and light sour cream.
Divide the quesadillas between plates. Serve with the chipotle sour cream and salsa.