Kimchi Quesadilla

Set the broiler on high. Trim the scallions and transfer them to a baking sheet. Toss with 1 tsp vegetable oil and sprinkle with salt and pepper. Broil until charred in places, about 2 to 4 minutes, then cool. Finely mince the capers and garlic. Roughly chop the scallions. To a small bowl, add the capers, scallions, Follow Your Heart® Vegenaise®, and juice from half the lime. Stir the charred scallion aioli to combine.

Peel and shred the carrot on the largest side of a box grater into a large bowl. Add the shredded cabbage, just ½ tsp of the togarashi, ¼ tsp salt, and juice from the remaining half of the lime. Toss Korean cabbage slaw to coat.

Place a large skillet over medium heat. Reserve ¼ cup of the liquid from the black beans and drain the rest. Add the black beans and the ¼ cup reserved liquid to the skillet along with as much or as little of the remaining togarashi as you’d like. Cook beans until they are mashable, 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 2 corn tortillas flat on a work surface and top with the mashed beans, spreading them out to the edges. Layer on the kimchi and shredded mozzarella. Top with remaining tortillas, and press to seal.

Clean the large nonstick skillet and return it to medium heat with 2 tsp vegetable oil. Once the oil is hot, add the first quesadilla. 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. Transfer to a plate and repeat with another 1 tsp vegetable oil and the remaining quesadilla.

Cut each quesadilla into 4 pieces and divide between plates. Serve with charred scallion aioli and Korean cabbage slaw.