HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Cheesy Bean Quesadillas
Mexican Cheesy Bean Quesadillas

Mexican Cheesy Bean Quesadillas

with Chipotle Sour Cream & Pickled Onion Salsa

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Red kidney beans and 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!


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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 cob


1 tin

red kidney beans

1 unit

red onion

1 sachet

tomato paste

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

shredded Cheddar cheese


1 unit


1 unit


1 tub

mild chipotle sauce


1 packet

sour cream


Not included in your delivery

olive oil

¼ cup

rice wine vinegar

½ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3520 kJ
Fat36.5 g
of which saturates18 g
Carbohydrate79.8 g
of which sugars17 g
Dietary Fibre0 g
Protein36.6 g
Cholesterol0 mg
Sodium2080 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Slice the corn kernels from 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, then add enough water to cover the onion. Stir to coat. Set aside until serving time.


SPICY! The spice blend is hot, use less if you're sensitive to heat. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 3-4 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Reduce the heat to medium-high and 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) along with the tomato paste and Mexican Fiesta spice blend. Cook until fragrant, 1 minute. Stir in the water. Simmer until thickened, 1-2 minutes. Season to taste with salt and pepper.


Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Arrange the tortillas over an oven tray lined with baking paper. Divide the bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling 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 any overflowing bean filling and cheese 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, combine the mild chipotle sauce and sour cream.


Divide the quesadillas between plates. Serve with the chipotle sour cream and pickled onion salsa.