Cheesy Kidney 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. These Latin flavours are so good, you’ll be making this one on repeat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Tomato Paste
1
Red Onion
1 packet
Red Kidney Beans
2
Garlic
1
Corn
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Cucumber
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1
Tomato
1 sachet
Mexican Fiesta Spice Blend
Not included in your delivery
½ cup
water
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic.
• Slice corn kernels off the cob.
• Drain and rinse red kidney beans.
• Place kidney beans in a bowl and roughly mash with a fork.
• Finely chop red onion.
• In a medium bowl, combine the vinegar, half the onion and a good pinch of sugar and salt. Add just enough water to cover the onion, then set aside.
• Heat a large frying pan over high heat. Cook corn, until lightly charred, 3-4 minutes.
• Reduce heat to medium-high, then add a drizzle of olive oil and garlic, red kidney beans and remaining onion. Cook until softened,2-3 minutes.
• SPICY! You may find the spice blend hot! Add less if you’re sensitive to heat. Add a drizzle more olive oil (if needed), 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 mini flour tortillas on a
microwave-safe plate in 10 second bursts until
warmed through. Arrange on a lined oven tray.
• Divide 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 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, finely chop cucumber and tomato.
• Drain pickled onion, then top with the cucumber, tomato and a drizzle of olive oil. Season to taste, toss to coat and set aside.
• SPICY! The chipotle sauce is mild, but use less if you’re sensitive to heat! In a small bowl, combine mild chipotle sauce and light sour cream.
• Divide cheesy kidney bean quesadillas between plates.
• Serve with chipotle sour cream and salsa. Enjoy!
