1400 700 vegan tb12 kimchiquesadilla hero 1

Kimchi Quesadilla

with Charred Scallion Aioli and Korean Cabbage Slaw

dinner

Dinner
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
780
FAT
36g
CARBOHYDRATES
117g
PROTEIN
26g

MAIN INGREDIENTS

  1. 4 scallions
  2. 1 tbsp capers
  3. 1 clove garlic
  4. ¼ cup Follow Your Heart® Vegenaise®
  5. 1 lime
  6. 3 oz carrot
  7. 4 oz red cabbage
  8. 2 tsp togarashi
  9. 1 can black beans
  10. 5 oz kimchi
  11. 4 corn tortillas
  12. ¼ cup vegan mozzarella
  13. 1 tbsp + 1 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
Allergens: Coconut

TOOLS

  • Large skillet
  • Box grater
  • Baking sheet

INSTRUCTIONS

1
Prepare the aioli

Set the broiler on high. Trim the scallions and transfer them to a baking sheet. Toss with 1 tsp vegetable oil and sprinkle with salt and pepper. Broil until charred in places, about 2 to 4 minutes, then cool. Finely mince the capers and garlic. Roughly chop the scallions. To a small bowl, add the capers, scallions, Follow Your Heart® Vegenaise® , and juice from half the lime. Stir the charred scallion aioli to combine.

2
Make the slaw

Peel and shred the carrot on the largest side of a box grater into a large bowl. Add the shredded cabbage, just ½ tsp of the togarashi, ¼ tsp salt, and juice from the remaining half of the lime. Toss Korean cabbage slaw to coat.

3
Mash the beans

Place a large skillet over medium heat. Reserve ¼ cup of the liquid from the black beans and drain the rest. Add the black beans and the ¼ cup reserved liquid to the skillet along with as much or as little of the remaining togarashi as you’d like. Cook beans until they are mashable, about 5 to 7 minutes. Mash black beans into a spreadable paste and season with salt.

4
Build the quesadillas

Drain any liquid from the kimchi and roughly chop. Lay 2 corn tortillas flat on a work surface and top with the mashed beans, spreading them out to the edges. Layer on the kimchi and shredded mozzarella. Top with remaining tortillas, and press to seal.

5
Crisp them up

Clean the large nonstick skillet and return it to medium heat with 2 tsp vegetable oil. Once the oil is hot, add the first quesadilla. Cook until the bottom is lightly brown, about 2 to 3 minutes, then carefully flip to brown the other side, another 2 to 3 minutes. Transfer to a plate and repeat with another 1 tsp vegetable oil and the remaining quesadilla.

6
Chow down

Cut each quesadilla into 4 pieces and divide between plates. Serve with charred scallion aioli and Korean cabbage slaw. Enjoy!