Featured comment
“I have been on a quesadilla kick lately but this recipe was so different and so good. I loved the flavor combinations and look forward to the leftovers. My cilantro sauce was really runny so I added a bit of oatmeal which thickened it right up. Thank you for this healthy recipe!”
With 16g of fiber, 15 unique plants, and packed with fermented food, this kimchi quesadilla recipe is a great one to add to the meal plan to satisfy both your taste buds and microbiome! It’s super easy to put together with minimum cooking. The sauce and beans keep well and can be prepared in advance for a super easy lunch.
The cilantro sauce is delicious and protein-packed, in fact, each quesadilla contains 22g of protein!
Kimchi Quesadillas
Equipment
Ingredients
Main Ingredients
- 1 tsp sesame oil
- 1 yellow bell pepper - sliced
- 2 cloves garlic
- 1 ½ cups (258 g) black beans - cooked
- 3 wholegrain wraps
- ½ cup (57.5 g) kimchi
- 1 scallion - finely chopped
- ½ avocado
Cilantro Sauce
- ¼ cup (33.5 g) sunflower seeds
- ¼ cup (30 g) nutritional yeast
- 2 tbsp hemp seeds
- ½ jalapeño - deseeded
- ½ cup (8 g) fresh cilantro
- 3 tbsp fresh lime juice
- ¾ cup (177.44 ml) soy milk
- 1 pinch sea salt flakes
Instructions
- Heat the sesame oil in a pan on medium heat, add the sliced yellow bell pepper and cook for 5 minutes.
- Add the black beans and garlic to the pan, season with a pinch of salt, and cook for an additional 5 minutes.
- In a blender, combine all the cilantro sauce ingredients and blend until smooth.
- Assemble the quesadilla by layering a wrap with the cilantro sauce, cooked beans, chopped scallions, kimchi, and diced avocado.
- Grill the assembled quesadilla for a couple of minutes on each side until golden and crispy.
- Cut the grilled quesadilla into three pieces and serve with extra cilantro sauce on the side. Enjoy!
Video
Per Serving/Portion
You might also like
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
Just leave a comment on any recipe and attach a photo
Do you have a recipe book? Your recipes sound so nutritious and delicious!margsret
Thank you so much for your kind words Margaret, I do have a cookbook, you can find more info on the link below 💕
https://plantbaes.com/the-ultimate-plantbased-cookbook/
My daughter came to visit and I made these Kimchi Quesadillas. They were delicious. I’ve made quite a few of your recipes and they are all very tasty.
Thank you for sharing!
I’m so happy you loved the quesadillas! Thank you for sharing and for your kind words 💚
I don’t have nutritional yeast. Can I use dry yeast instead?
Hi Jenny! Nutritional yeast is not the same as the yeast we’re used to seeing in most kitchens. It is more of a seasoning and does not make food rise. It has a cheesy umami flavor, and is often used as a cheese replacement in dairy-free cooking. Hope you love the recipe 💚
What could be an alternative for soy milk ?
Thank you
Any neutral tasting milk will work here 🙂
Hi Sarah, how much nutritional yeast flakes is that meant to read? It just says 1/4 in your recipe. Thanks.
Hi Marije, it’s 1/4 cup! Thank you for spotting it, I’ve fixed it in the recipe now 💚 Hope you love the recipe x
Like many people I don’t enjoy the taste of cilantro but these quesadillas look so good! Which sauce ingredient is cilantro? I’d like to swap it out. Thx!
You could use the chipotle sauce recipe from our black beans quesadillas instead 🙂
Thanks!
I have been on a quesadilla kick lately but this recipe was so different and so good. I loved the flavor combinations and look forward to the leftovers. My cilantro sauce was really runny so I added a bit of oatmeal which thickened it right up. Thank you for this healthy recipe!
Hey Kathy, so happy you liked it! I love the tip of adding oatmeal, that’s a great hack!