Mexican Red Bean Quesadillas

Name: Mexican Red Bean Quesadillas with Avocado and Corn Salsa
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 2 Piece of Garlic cloves; 240 Grams of Red kidney beans; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 10 Grams of Taco seasoning; 50 Grams of Tomato paste; 100 ML of Water; 60 Grams of Sour cream; 1 Tsp of Black pepper; 1 Piece of Avocado; 1 Piece of Cucumber; 150 Grams of Cherry tomatoes; 15 Grams of Fresh coriander; 145 Grams of Sweet corn kernels; 2 Piece of Lime; 4 Piece of 8'' tortilla wraps; 150 Grams of Grated mozzarella; 60 Grams of Grated orange cheddar; 2 Tbsp of Vegetable oil

with Avocado and Corn Salsa

Simple and tasty, Mexican style!

1,267 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!

1,267 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

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.

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.

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.

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.

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.