Mexican Cheesy Bean Quesadillas
with Chipotle Sour Cream & Pickled Salsa
Red kidney beans and charred 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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
½ tin
sweetcorn
1 tin
red kidney beans
1 unit
onion
1 tin
tomato paste
1 sachet
Mexican Fiesta spice blend
6 unit
Mini Flour Tortillas
(Contains Gluten; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 unit
cucumber
1 unit
tomato
1 packet
Mild Chipotle Sauce
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
¼ cup
water (for the pickle)
½ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Drain the sweetcorn (see ingredients list). 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 small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Add 1/2 the onion to the pickling liquid and stir to coat. Set aside until serving.
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 sweetcorn and cook until lightly charred, 3-4 minutes. Reduce heat to medium-high, add a drizzle of olive oil, the garlic, red kidney beans and remaining onion. Cook until softened, 2-3 minutes. Add a drizzle more olive oil if needed, then add the tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the water (for the filling)and stir to combine. Simmer until thickened, 1-2 minutes. Season to taste with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
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 filling between one half of each tortilla and top with shredded Cheddar cheese. Fold the other half of each tortilla over to close 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 is melted and the tortillas are golden, 10-12 minutes. Spoon overflowing bean filling and cheese back towards 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 medium a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. In a small bowl, combine the mild chipotle sauce and sour cream.
Divide the quesadillas between plates. Serve with the chipotle sour cream and pickled salsa.
