1400 700 vegan kimchiquesadillaswithtogarashisweetpotatofries horizontal

Kimchi Quesadillas

with Togarashi Sweet Potato Fries & Lemon Aioli

dinner

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SERVINGS
2 4
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. 1 tbsp + 2 tsp (3 tbsp + 1 tsp) vegetable oil*
  11. Salt*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: wheat
Nutrition

TOOLS

  • Large skillet
  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Roast the sweet potato fries

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.

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 beans with 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 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 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.

5
Crisp the kimchi quesadillas

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).

6
Serve

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!