Kimchi and Bean Quesadillas

A few people have asked us if you “kimchi and beans” is actually a good flavor combination. Yes, it is! There are a few ways you can mix these two ingredients, but we particularly loved them in Tex-Mex recipes like enchiladas or the quesadillas that we feature here. It’s a great vegetarian alternative to chicken or ground beef and the kimchi adds a very unique and delicious tanginess.

If you’re new to kimchi, this is a great gateway recipe. We usually buy the kimchi at K-Mart, the Korean supermarket in Niles. But because we didn’t have enough time, we ended up getting Frieda’s brand at Mariano’s. We went with the mild option, but you can also get the spicy version.

For the tortillas, we tried an organic wheat flour tortilla that was slightly sweeter than regular flour. It paired really well with the tangy kimchi and savory beans. You’ll notice that we don’t have an exact measurement of ingredients and that’s because it will depend on the number of people. And because you can add as much or as little as you like of each ingredient. Here’s our recipe.

Kimchi and Bean Quesadillas – Ingredients
  • Organic flour tortillas
  • Well-drained kimchi
  • Scallions, chopped
  • Cilantro, chopped
  • Organic fat-free refried beans
  • Oaxaca Cheese, chopped
  • Olive oil 

  • 1. Drain the kimchi and chop it into bite-size pieces. Sauté with a little olive oil for a few minutes.

    2. Spread about a tablespoon of refried beans on each tortilla. Add about a tablespoon of kimchi. Sprinkle cheese, scallions, and cilantro.

    3. Fold the tortilla and pan fry it in a cast iron skillet with a little bit of olive oil. Cook on each side until golden. Serve with sour cream or as is.

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