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Kimcheese Blackbean Quesadillas

  • Simple
  • 0:15 m
  • 11 ingredients

Need a quick working from home lunch or super simple dinner? These Kimcheese blackbean quesadillas are quick to make and bursting with cheesy, melty goodness. Packed full of veggies we've added red pepper, tangy kimchi and gochujang for a whack of heat. Fried until golden brown these crispy quesadillas are a cheesy lunch or dinner delight. 

Serves: 4

Ingredients

For the Filling

  • 2 tbsp olive oil
  • 1 red pepper
  • 150g kimchi
  • 1 tbsp gochujang paste
  • 2cm fresh ginger
  • 2 cloves of garlic
  • 3 spring onions
  • 75g baby spinach
  • 1 x 400g can of black beans

For the Quesadillas

  • 2 tbsp olive oil
  • 4 large tortilla wraps
  • 50g plant-based cheddar - we used violife slices
  • 1 lime

Before you start

Frying pan

Step 1

Prep the veg

  • Slice the red pepper
  • Peel and mince the garlic and ginger
  • Finely slice the spring onion
  • Drain the black beans
  • Slice the lime into wedges

Ingredients

  • 1 red pepper
  • 2cm fresh ginger
  • 2 cloves of garlic
  • 3 spring onions
  • 1 x 400g can of black beans
  • 1 lime

Step 2

Make the filling

  • Heat the olive oil in a large pan over a medium heat
  • Add the red pepper and  kimchi, cooking for 5 minutes until the peppers soften slightly
  • Add the ginger, garlic and gochujang paste and cook for 1 minute
  • Pour in the black beans, spring onion and spinach to wilt then transfer the mix to a bowl and wipe out the pan

Ingredients

  • 2 tbsp olive oil
  • 150g kimchi
  • 1 tbsp gochujang paste
  • 75g baby spinach

Step 3

Cook the quesadillas

  • Divide the mix between the tortillas, keeping the filling to one side
  • Sprinkle over the cheese then fold the other half of the tortilla on top
  • Place the pan back over a medium heat and add 1 tbsp olive oil
  • Carefully lower the quesadilla into the pan, frying for 2 minutes on each side until lightly browned
  • Transfer to a plate and repeat with the remaining quesadillas
  • Serve with the lime wedges

Ingredients

  • 2 tbsp olive oil
  • 4 large tortilla wraps
  • 50g plant-based cheddar - we used violife slices