Black Bean Kimchi Quesadillas (Crispy + Cheesy) recipe

wedges of kimchi quesadilla stacked on top of each other on a plate

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Black Bean Kimchi Quesadillas (Crispy + Cheesy) recipe

The ultimate quick and easy comfort food: Black Bean Kimchi Quesadillas! Crispy tortilla, gooey melted cheese, black beans, and spicy kimchi come together in the most delicious way. An easy weeknight meal, anytime snack, or perfect party appetizer that can be made in 15 minutes. A Korean-inspired recipe that is beginner-friendly and customizable!

Prep Time5

Cook Time10

Course: Dinner, Lunch, Snack

Cuisine: American, Fusion Food, Korean

Keyword: Cheese, Kimchi, Quesadillas

Servings:

Calories: 857kcal

Author: Lis Lam

Equipment

Large skillet *non-stick or stainless steel
Spatula
Kitchen Scissors *for cutting kimchi into small pieces
small bowl

Ingredients

2 6-inch flour tortillas
1/4 cup kimchi
1/2 cup black beans
1 1/2 cup Mozzarella cheese or Monterey Jack cheese *or TexMex cheese blend
1/2 Tbsp unsalted butter *can be swapped with cooking oil

Optional Garnish

Pico de Gallo
Sour Cream
cilantro

Instructions

Prep the kimchi. Transfer the kimchi to a small bowl. Using clean kitchen scissors, snip into small 1/2-inch pieces. If the kimchi is very juicy, lightly squeeze out excess liquid.
Prep the black beans. Drain and rinse the black beans in a fine mesh sieve. Measure and transfer 1/4 cup of black beans to a medium bowl. Using a potato masher or fork, gently mash the beans until they are 50% mashed. The black beans should stick together but also maintain their integrity.
Assemble. Heat a large frying pan over medium heat. Add 1/2 Tbsp butter and melt butter, swirling to coat the bottom of the pan. Place a tortilla on the large skillet. Add grated cheese, mashed black beans, chopped kimchi, and a little more cheese on top. Add the 2nd tortilla on top.
Cook until crispy. Cook quesadilla until they are golden brown, crispy and the cheese has melted. Press with the spatula so everything sticks together. Flip carefully and check both sides for even browning. Turn down the heat to medium-low if the tortillas brown too much or the pan starts smoking.
Serve. Transfer to a cutting board. Let the quesadillas rest for 2-3 minutes, so the cheese can cool slightly. Cut into wedges. Transfer to a plate. Optional but recommend: add a dollop of sour cream and pico de gallo if you have it (optional, but recommended). Sprinkle with chopped cilantro. Enjoy!

Notes

Tips:

Don't overload with kimchi. Although it's tempting to add a lot of kimchi, you only need a little bit. The flavor of kimchi is quite potent.
Cook on medium heat (not high!). To prevent burning the tortillas. The cheese also melts better with a slow, even heat.
Add enough cheese. You will need more than you think. Cheese shrinks when heated and there needs to be enough to balance the flavor of the kimchi and keep everything sticking together.

Nutrition