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Short-Cut Cheesy Bean Quesadillas
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Short-Cut Cheesy Bean Quesadillas

with Chipotle Sour Cream & Salsa

Allergens:
Gluten
Soy
Milk

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
DifficultyEasy

Ingredients

Serving amount

1

sweetcorn

1

pre-chopped onion

1

tomato paste

1

garlic paste

1

mini flour tortillas

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

1

cucumber

1

tomato

1

mild chipotle sauce

(Contains Soy;)

1

Light Sour Cream

(Contains Milk;)

Not included in your delivery

1

olive oil

1

water

white wine vinegar

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Nutritional Values

Energy (kJ)3195 kJ
Calories0 kcal
Fat28.9 g
of which saturates11.3 g
Carbohydrate88 g
of which sugars17.2 g
Dietary Fibre0 g
Protein33.8 g
Cholesterol0 mg
Sodium1883 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

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

2

• In a large frying pan, heat a drizzle of olive oil over high heat. 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, 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.

3

• 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.

4

• 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!