with Togarashi Sweet Potato Fries & Jalapeño Sour Cream
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- 1 sweet potato
- 1 tsp togarashi
- 13.4 oz black beans
- 1 tsp chili powder
- 1 jalapeño
- 1 lime
- 2 tbsp vegan sour cream
- 4 oz vegan cabbage kimchi
- 2 whole wheat tortillas
- 1 oz vegan cheddar cheese
- 1 tbsp + 2 tsp (3 tbsp + 1 tsp) vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F. Cut sweet potato(es) into wedges and place on a baking sheet. Toss with 1 tbsp (2 tbsp) vegetable oil, togarashi, and a pinch of salt. Roast until wedges are slightly browned and crisp in places, 20 to 25 minutes. TIP: If you’re sensitive to spice, start with ½ tsp (1 tsp) togarashi.
Drain and rinse the black beans. Heat 1 tsp (2 tsp) olive oil in a small saucepan over medium heat. Add black beans, chili powder, ¼ tsp (½ tsp) salt, and 2 tbsp (4 tbsp) water. Mash beans with a fork, stir, and cook until hot, 3 to 4 minutes. Taste, and add salt as necessary. Cover and set aside.
Deseed and mince the jalapeño(s). Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Add sour cream, 1 tsp (2 tsp) lime juice, and a pinch of salt to a small bowl. Add 2 tsp (4 tsp) minced jalapeño and stir the jalapeño sour cream.
Roughly chop the kimchi. Place whole wheat tortillas on a flat surface and add mashed black beans to one side of each tortilla. Top beans with chopped kimchi, and sprinkle with cheddar cheese. Fold tortillas in half and press to seal.
Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add one kimchi quesadilla and cook until lightly browned, 2 to 3 minutes per side. Repeat with remaining quesadilla(s).
Cut kimchi quesadillas into thirds and divide between plates. Serve with togarashi sweet potato fries, jalapeño sour cream, and lime wedges. Sprinkle with remaining minced jalapeño. Enjoy!