Kimchi Quesadilla

Rinse and dry the produce. Dice the tomatoes. Peel and mince the shallots. Slice the radishes into thin sticks. Chop the cilantro leaves and tender stems. Combine everything in a large bowl. Halve the limes and add the juice from one. Add a pinch of salt and stir radish pico de gallo to combine.

Combine the Follow Your Heart® sour cream and juice from the remaining lime in a medium bowl. Add a pinch of salt and stir the lime crema.

Place a large nonstick skillet over medium heat. Pour ½ cup of the liquid from the two cans of beans into a measuring cup and drain the rest. Add the black beans and the reserved liquid to the skillet along with the Mexican chile spice. Cook beans until they are hot, about 5 to 7 minutes. Mash black beans into a spreadable paste and season with salt.

Drain any liquid from the kimchi and roughly chop. Lay the tortillas flat on a work surface and top one half of each tortilla with the mashed beans, spreading them out. Top the beans with the kimchi, fold tortillas, and set aside.

Wipe the skillet clean and return to medium heat with 2 tsp vegetable oil. Once the oil is hot, add 2 of the quesadillas. 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. Repeat with remaining quesadillas.

Cut each quesadilla into 3 pieces and divide between four plates. Serve with radish pico de gallo and lime crema. Enjoy!