Meal Kit

Southwest-Style Veggie Stew

with quesadilla dippers

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

It's that time of year, stew time. No, not a time when you brood on emotions, on that thing you said to your co-worker that they gave you an odd look for, and what the ultimate meaning of the universe is. You can do all that, too, while you sup on a delicious mix of fresh vegetables, black beans, and homemade cheesy quesadilla dippers. Stew time means filling, warm delicious time, and saving the sads for another day. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 6 oz. Tex-Mex Style Corn & Bean Salad
  • 1 Roma Tomato
  • Info
    4 Small Flour Tortillas
  • 3 oz. Black Beans
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 oz. Light Cream Cheese
  • 2 Green Onions
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 Tbsp. Cornstarch
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Mixing Bowl
  • 1 Large Pot
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • Meatlovers! If adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using diced chicken breasts, stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using ground beef, break up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using ground turkey, break up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. Add to stew as desired.

  1. 1

    Prepare the Ingredients

    Drain black beans.

    Core tomato and cut into 1/2" dice.

    Stem, seed, remove ribs, and cut red bell pepper into 1" dice.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Combine cornstarch and 11/2 Tbsp. water in a mixing bowl.

  2. 2

    Start the Stew

    Place a large pot over medium-high heat. Add 1 tsp. olive oil and white portions of green onions to hot pot. Cook until translucent, 2-3 minutes.

    Stir in black beans, corn and bean salad, red bell pepper, and tomato. Cook until tomatoes release juices and become tender, 2-3 minutes.

  3. 3

    Finish the Stew

    Add softened cream cheese and mirepoix base to hot pot. Cook, 1 minute.

    Stir cornstarch-water mixture to recombine.

    Add 21/2 cups water and cornstarch-water mixture to pot. Bring to a boil.

    Once boiling, reduce to a simmer. Then stir occasionally until peppers have softened, 7-10 minutes.

    Remove from burner.

    While stew simmers, make dippers.

  4. 4

    Make the Quesadilla Dippers

    Place a large non-stick pan over medium heat. Stack two tortillas flat in hot, dry pan, then top evenly with cheese. Cook until cheese starts to melt, 3-4 minutes.

    Top cheese with remaining tortillas and carefully flip. Cook until golden and crispy, 3-4 minutes.

    Remove from burner. Transfer quesadillas to a clean cutting board. Carefully cut into 1" squares. Quesadillas will be hot! Use caution when cutting.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing stew with green portions of green onions and quesadilla dippers. Bon appétit!

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