with Togarashi Sweet Potato Fries & 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
- 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
- Large skillet
- Small saucepan
- Baking sheet
Preheat the oven to 425°F. Cut the 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 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 beans with 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 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 whole wheat tortillas on a flat surface and add mashed black beans to one side of each tortilla. Top beans with chopped kimchi and sliced jalapeño, 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 quesadillas into thirds and divide between plates. Top the kimchi quesadillas with any remaining sliced jalapeño and serve with togarashi sweet potato fries, lemon aioli, and lemon wedges. Tuck in!