1 can black beans - rinsed
2 cloves garlic
1/2 yellow onion, diced
1 lime
6 ounces Kimchi
4 ounces cabbage
1 carrot
1/2 cup Cheese of your choice. Nice choices are cheddar, mozzarella, or pepper jack
1 tsp vinegar
2 Tablespoon mayonnaise - I like the olive oil based ones Note: Use as little or much of the mayonnaise as you need to get the consistency you prefer in a cole-slaw. I'm from the south and people have fights over how mayonnaisy it should be! Chef's choice here.
1 tsp raw sugar (agave, honey, or sugar)
salt and pepper
Tortillas - corn or wheat
Togarashi Slaw: Shred or grate the carrot and cabbage together and mix in a medium sized bowl with the vinegar, mayonnaise, a squeeze of the lime juice, sugar, a little salt and pepper to taste and Togarashi spice - it is spicy so try a little and add until the right heat. Set aside
Filling: Cook the onions until they are transparent and add the black beans, garlic, juice of half of the lime and Togarashi spice to taste - start with a 1/4 tsp until it reaches the right amount of heat. Cook several minutes until heated through and mash about half of the beans with the back of a fork.
Quesadillas: In a medium sized bowl add the beans cheese, and Kimchi and mix well. You may either top 1 corn tortilla with the mixture then top with another corn tortilla or add to a large flour tortilla and fold over the tortillas. Cook both sides on medium heat in a skillet or electric skillet until golden in places and cheese is melted.
To Make Vegan:
Substitute Vegenaise or other Vegan Mayo for the Mayonnaise
Use Vegan mozzarella
Top with the Togarashi Slaw.
About 30 minutes to prepare.
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