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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
40 min
CALORIES
780
FAT
20g
CARBOHYDRATES
116g
PROTEIN
28g

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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. 5.6 oz vegan cabbage kimchi
  9. 2 whole wheat tortillas
  10. 1 oz vegan cheddar cheese
  11. 1 tbsp + 2 tsp vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut (coconut), wheat
Tools: Baking sheet, Small saucepan, Large skillet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
780
FAT
20g
CARBOHYDRATES
116g
PROTEIN
28g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the sweet potato fries

Preheat the oven to 425°F. Cut sweet potato into wedges. Add potato wedges, 1 tbsp vegetable oil, togarashi, and a pinch of salt to a baking sheet, and toss. 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 togarashi.

2
Cook the beans

Drain and rinse the black beans. Heat 1 tsp olive oil in a small saucepan over medium heat. Add black beans, chili powder, ¼ tsp salt, and 2 tbsp water. Mash black 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. Halve the lime, juice one half, and divide the other half into wedges. Add sour cream, 1 tsp lime juice, and a pinch of salt to a small bowl. Add 2 tsp minced jalapeño and stir the jalapeño sour cream.

4
Build the kimchi quesadillas

Roughly chop the kimchi. Place 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 quesadilla and cook until lightly browned, 2 to 3 minutes per side. Repeat with remaining quesadilla.

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!

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