Skip to main content
Kimchi Quesadillas with Togarashi Sweet Potato Fries & Jalapeño Sour Cream
2 or 4 Serving Dinner

Kimchi Quesadillas

with Togarashi Sweet Potato Fries & Jalapeño Sour Cream

Tags: High-Protein, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
750
FAT
16g
CARBOHYDRATES
118g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 sweet potato
  2. 1 tsp togarashi
  3. 13.4 oz black beans
  4. 1 tsp chili powder
  5. 1 jalapeño
  6. 1 lime
  7. 2 tbsp vegan sour cream
  8. 4 oz vegan cabbage kimchi
  9. 2 whole wheat tortillas
  10. 1 oz vegan cheddar cheese
  11. 1 tbsp + 2 tsp (3 tbsp + 1 tsp) vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut), wheat
Tools: Large skillet, Small saucepan, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
750
FAT
16g
CARBOHYDRATES
118g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the sweet potato fries

Preheat the oven to 425°F. Cut 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 slightly browned and crisp in places, 20 to 25 minutes. TIP: If you’re sensitive to spice, start with ½ tsp (1 tsp) togarashi.

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 black beans, chili powder, ¼ tsp (½ tsp) salt, and 2 tbsp (4 tbsp) water. Mash beans with a fork, stir, and cook until hot, 3 to 4 minutes. Taste, and add salt as necessary. Cover and set aside.

3
Make the jalapeño sour cream

Deseed and mince the jalapeño(s). Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Add sour cream, 1 tsp (2 tsp) lime juice, and a pinch of salt to a small bowl. Add 2 tsp (4 tsp) minced jalapeño and stir the jalapeño sour cream.

4
Build the kimchi quesadillas

Roughly chop the kimchi. Place whole wheat tortillas on a flat surface and add mashed black beans to one side of each tortilla. Top beans with chopped kimchi, and sprinkle with cheddar cheese. 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 kimchi quesadillas into thirds and divide between plates. Serve with togarashi sweet potato fries, jalapeño sour cream, and lime wedges. Sprinkle with remaining minced jalapeño. Enjoy!

SIMILAR RECIPES