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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein23% · 60g
Carbs32% · 81g
Fat45% · 51g
14g
Fiber
1400mg
Sodium
5.7g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
94th pctl
More protein than 94% of 1,474 meals
Protein density
5.7g /100cal
Leaner than 74% of meals
vs Poultry average
29% heavier
This1050
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Flour Tortillas
Sour Cream
Chopped Chicken Breast
Long Green Pepper
Black Beans
Monterey Jack Cheese
Tomato
Lime
Scallions
Guacamole
Southwest Spice Blend
Mexican Cheese Blend
Cooking Oil
Salt
Cooking Oil
Butter
Black Pepper
How to make it
1
Wash and dry produce. Core, deseed, and dice green pepper. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lime (for 4 servings, zest one lime and quarter both).
2
In a medium pot, combine beans and their liquid, Southwest Spice Blend, 1 TBSP butter, salt (we used ¼ tsp; ½ tsp for 4 servings), and pepper. Bring to a boil over medium-high heat, then immediately reduce heat to medium.Simmer, uncovered, for 5 minutes, then mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened, 3-5 minutes more.Turn off heat; cover to keep warm.
3
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper. Cook, stirring occasionally, until tender, 5-7 minutes.Stir in scallion whites and cook until softened, 1 minute more.Turn off heat; transfer to a medium bowl. Wipe out pan.
4
While veggies cook, in a small bowl, combine tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper.In a separate small bowl, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.
5
Spread one half of each tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with green pepper mixture, Mexican cheese blend, and Monterey Jack.Fold tortillas in half to create quesadillas.
6
Heat a large drizzle of oil in pan used for veggies over medium heat. Working in batches if necessary, add quesadillas and cook until tortillas are golden brown and cheeses melt, 3-4 minutes per side.Slice quesadillas into wedges; divide between plates. Top with creamy guacamole and salsa fresca. Serve with remaining lime wedges on the side.
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Wash and dry produce. Core, deseed, and dice green pepper. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lime (for 4 servings, zest one lime and quarter both).
2
Step 2
In a medium pot, combine beans and their liquid, Southwest Spice Blend, 1 TBSP butter, salt (we used ¼ tsp; ½ tsp for 4 servings), and pepper. Bring to a boil over medium-high heat, then immediately reduce heat to medium.Simmer, uncovered, for 5 minutes, then mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened, 3-5 minutes more.Turn off heat; cover to keep warm.
3
Step 3
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper. Cook, stirring occasionally, until tender, 5-7 minutes.Stir in scallion whites and cook until softened, 1 minute more.Turn off heat; transfer to a medium bowl. Wipe out pan.
4
Step 4
While veggies cook, in a small bowl, combine tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper.In a separate small bowl, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.
5
Step 5
Spread one half of each tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with green pepper mixture, Mexican cheese blend, and Monterey Jack.Fold tortillas in half to create quesadillas.
6
Step 6
Heat a large drizzle of oil in pan used for veggies over medium heat. Working in batches if necessary, add quesadillas and cook until tortillas are golden brown and cheeses melt, 3-4 minutes per side.Slice quesadillas into wedges; divide between plates. Top with creamy guacamole and salsa fresca. Serve with remaining lime wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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