Mexican Red Bean Quesadillas

with Avocado and Corn Salsa
Simple and tasty, Mexican style!
1,471 Reviews
Cals 1214 · Prot 56 · Carbs 120 · Fat 64
Vegetarian
Family Friendly
Try Hello Chef Now
30 min
Mexican Red Bean Quesadillas with Avocado and Corn Salsa
Simple and tasty, Mexican style!
1,471 Reviews
Cals 1214 · Prot 56 · Carbs 120 · Fat 64
Vegetarian
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Filling
Red onion
1 Piece
Garlic cloves
2 Piece
Red kidney beans
240 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Taco seasoning
10 Grams
Tomato paste
50 Grams
Water
100 ML
Sour cream 4*
60 Grams
Black pepper
0.5 Tsp
Salsa
Avocado
1 Piece
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Fresh coriander
15 Grams
Sweet corn kernels
145 Grams
Lime
2 Piece
For quesadillas
8'' tortilla wraps 10*11*
4 Piece
Grated mozzarella 4*
150 Grams
Grated orange cheddar 4*
60 Grams
Vegetable oil
2 Tbsp

Allergens

*4 Milk, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 5072 / 1214
Fats (g) 63.9
of which saturated (g) 26.9
Carbohydrates (g) 120
of which sugars (g) 21.4
Fibers (g) 23.7
Proteins (g) 55.5
Salt (g) 5.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and finely chop the red onion and garlic. Drain and rinse the kidney beans. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and with a pinch of salt and fry for 5 min. Add the garlic, taco seasoning and tomato paste and cook for 2 min further.
Simmer

2 Simmer

Add the beans and the measured water to the pan. Cover with a lid and cook for 7-10 min. After 7-10 min, using a potato masher, mash the beans until smooth. Fold in half of the sour cream (reserve the rest for serving). Season with black pepper to taste.
Make salsa

3 Make salsa

Meanwhile, halve the avocado and remove its stone. Scoop the avocado out of its skin and chop it into chunks. Chop the cucumber, cherry tomatoes and coriander. Drain the sweet corn. Add the lot to a bowl with a squeeze of lime juice. Toss.
Assemble

4 Assemble

Place half of the tortilla wraps on a board. Sprinkle with half of the grated cheeses. Spread the bean mash over the top in an even layer. Sprinkle with the remaining cheese. Top with the remaining tortilla wraps and press down firmly - these are your quesadillas.
Fry

5 Fry

Heat a pan over a medium-low heat with a drizzle of oil. Once hot, add a quesadilla and cook for 2 min, pressing down with a spatula. Flip and cook for 2 min further. Repeat this process with the remaining quesadillas.
Tip! Nervous about flipping the quesadillas with a spatula? Cover the pan with a large plate, hold it firmly, flip the pan and slide the quesadilla back into the pan.
Serve

6 Serve

Slice the quesadillas into triangles and serve them with the avocado and corn salsa and the remaining sour cream.
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