with Togarashi Sweet Potato Fries & Meyer Lemon Aioli
- 1 sweet potato
- 1 tsp togarashi
- 1 can black beans
- ¼ tsp ground cumin
- ¼ tsp chili powder
- 1 jalapeño
- 1 meyer lemon
- ¼ cup Follow Your Heart Vegenaise
- ½ cup vegan kimchi
- 2 whole wheat flour tortilla
- Salt and pepper*
- 1 tbsp + 1 ts olive oil*
- *Not Included
- For full ingredient list, see Nutrition
- Baking sheet
- Large skillet
Preheat oven to 425°F. Cut the sweet potato into thick wedges. Add to a baking sheet and toss with 1 tbsp olive oil, as much of the togarashi as you’d like, and a pinch of salt and pepper. Roast until the sweet potatoes are browned and crispy in places, about 25 to 30 minutes.
Drain the black beans and reserve ¼ cup of the liquid from the can, discarding the rest. Place a large skillet over medium heat and add the black beans, reserved liquid, cumin, chili powder and a pinch of salt and pepper. Cook until the beans are mashable, about 5 to 7 minutes.
Thinly slice the jalapeño. Halve the lemon. Add juice from just half of the lemon to a small bowl with the vegenaise. Mix well to combine and set aside. Cut the remaining half of the lemon into wedges.
Drain the kimchi and roughly chop. Lay the tortillas on a flat surface and top each tortilla with mashed beans. Top the beans with chopped kimchi and fold tortilla to close.
Wipe the skillet clean and return to medium heat with 1 tsp olive oil. Once the oil is hot, add the first quesadilla and cook until the bottom is lightly browned, about 2 to 3 minutes. Carefully flip to brown the other side, another 2 to 3 minutes. Remove from pan and repeat with second quesadilla.
Cut each quesadilla into 3 pieces and divide between plates. Top with sliced jalapeño and serve with togarashi sweet potato fries, Meyer lemon aioli, and lemon wedges. Enjoy!