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Kimchi Quesadillas

with Togarashi Sweet Potato Fries and Lemon Aioli

dinner

Appetizer Dinner Beans/Legumes Root Vegetables High-Protein Nut-Free Seasonal Menu Spring Recipes Summer Recipes Party Foods Quick and Easy Chef's Choice Soy-Free Fusion Jalapeño Kimchi Lemon Sweet Potato Vegan Mayo Black Beans Cabbage
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
870
FAT
29g
CARBOHYDRATES
120g
PROTEIN
28g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 1 tsp togarashi
  3. 13.4 oz black beans
  4. 1 tsp chili powder
  5. 1 lemon
  6. ¼ cup Follow Your Heart® Soy-Free Vegenaise
  7. 1 jalapeño
  8. 5.5 oz vegan cabbage kimchi
  9. 2 whole wheat tortillas
  10. vegetable oil*
  11. Salt*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Roast the sweet potato fries

Preheat the oven to 425°F. Cut the sweet potato into wedges and place on a baking sheet. Toss with 1 tbsp (2 tbsp) vegetable oil, togarashi, and a pinch of salt. Roast until the sweet potatoes are crisp in places and slightly browned, 20 to 25 minutes.

2
Cook the beans

Drain and rinse the black beans. Heat 1 tsp (2 tsp) olive oil in a small saucepan over medium heat. Add the black beans, chili powder, ¼ tsp (½ tsp) salt, and 2 tbsp (4 tbsp) water. Mash the beans with the back of a fork, stir well, and cook until hot, 3 to 4 minutes. Taste, and add salt as necessary. Cover and set aside.

3
Make the lemon aioli

Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Add the lemon juice, Vegenaise, and a pinch of salt to a small bowl. Mix the lemon aioli.

4
Build the kimchi quesadillas

Thinly slice the jalapeño(s). Roughly chop the kimchi. Lay the tortillas on a flat surface and add the mashed black beans to one side of each tortilla. Top the beans with the chopped kimchi and sliced jalapeño, fold the tortillas in half, and press to seal.

5
Crisp the kimchi quesadillas

Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add the first kimchi quesadilla and cook until lightly browned, 2 to 3 minutes per side. Repeat with the remaining quesadilla(s).

6
Serve

Cut each quesadilla into thirds and divide between plates. Top the kimchi quesadillas with any remaining sliced jalapeño and serve with togarashi sweet potato fries, lemon wedges, and lemon aioli for dipping. Enjoy with a nice cold cerveza!