Mexican Cheesy Bean Quesadillas
with Chipotle Sour Cream & Pickled Onion Salsa
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!
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
2 clove
garlic
1 cob
corn
1 tin
red kidney beans
1 unit
red onion
1 sachet
tomato paste
1 sachet
Mexican Fiesta spice blend
6 unit
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 unit
cucumber
1 unit
tomato
1 tub
mild chipotle sauce
(Contains Soy;)
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
½ cup
water
Nutritional Values
Utensils
Instructions
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.
