Kimchi Quesadilla

Preheat your oven to 425°F. Peel the sweet potato and cut into wedges. On a baking sheet, toss wedges with 1 tbsp oil, togarashi, and a pinch of salt and pepper. Place sheet on the middle rack and roast until the sweet potatoes are tender and crisp, about 25 to 30 minutes. Flip the potato wedges halfway through to ensure both sides are crispy.

Place a large skillet over medium heat. Reserve ¼ cup of the liquid from the packaged beans, and drain and rinse the rest. Add the ¼ cup reserved liquid, black beans, cumin, chili powder, and a pinch of salt and pepper to the skillet. Cook the beans for 5 to 7 minutes, until they’ve softened. Transfer to a bowl, and mash into a chunky paste.

Rinse the meyer lemon and halve. Set one half aside, and squeeze the other half of the meyer lemon into a small bowl. Add the vegan mayonnaise, mix well to combine, and set aside. Rinse, trim, and thinly slice the jalapeno.

Drain the liquid from the kimchi and roughly chop. Lay the tortillas flat on a work surface and top half of each tortilla with the mashed beans. Spread out the beans so they fully cover each half, top with the kimchi, fold, and set both quesadillas aside.

Wipe the bean skillet clean, add 1 tsp oil, and place over medium heat. Once hot, place one quesadilla into the pan, bean side on the bottom. Let the tortilla brown lightly, which should take about 2 to 3 minutes. Carefully flip the quesadilla to the kimchi side to continue browning for another 2 to 3 minutes. Remove from pan and repeat with second quesadilla.

Cut each quesadilla into 3 triangles and divide between your plates. Top with the sliced jalapeno and serve the togarashi sweet potato fries and meyer lemon aioli on the side. Enjoy with a nice cold cerveza, or squeeze the remaining meyer lemon half into your water!