with Togarashi Sweet Potato Fries and Lemon Aioli
- 1 sweet potato
- 1 tsp togarashi
- 13.4 oz black beans
- 1 tsp chili powder
- 1 lemon
- ¼ cup Follow Your Heart® Soy-Free Vegenaise
- 1 jalapeño
- 5.5 oz vegan cabbage kimchi
- 2 whole wheat tortillas
- vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Small saucepan
- Baking sheet
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.
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.
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.
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.
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).
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!