Kimchi Quesadilla with Togarashi Sweet Potato Fries & Meyer Lemon Aioli

Kimchi Quesadilla

with Togarashi Sweet Potato Fries & Meyer Lemon Aioli

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dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
820
FAT
28g
CARBOHYDRATES
82g
PROTEIN
24g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 1 tsp togarashi
  3. 1 can black beans
  4. ¼ tsp ground cumin
  5. ¼ tsp chili powder
  6. 1 jalapeño
  7. 1 meyer lemon
  8. ¼ cup Follow Your Heart Vegenaise
  9. ½ cup vegan kimchi
  10. 2 whole wheat flour tortilla
  11. Salt and pepper*
  12. 1 tbsp + 1 ts olive oil*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet
  • Large skillet

INSTRUCTIONS

1
Roast the sweet potato fries
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.
2
Make the filling
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.
3
Make the crema
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.
4
Assemble the quesadillas
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.
5
Crisp em’ up
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.
6
Serve
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!