Kimchi Bean Quesadilla

Serves 4

Time 30 minutes

Ingredients

1 tbsp extra virgin olive oil, plus extra for frying 

1 tbsp (10g) red onion, finely chopped  

120g kimchi 

400g tin (1 ½ cups cooked) mixed beans (rinsed and drained)

¼ cup coriander, finely chopped, plus extra for serving 

⅓ cup (40g) mozzarella cheese, grated 

⅓ cup (25g) vintage cheddar, grated

8 small tortilla

Method

Heat a frypan on medium heat, add extra virgin olive oil and red onion and cook for 3-4 minutes or until onion is translucent. Add kimchi and beans and cook for 3-4 minutes until softened. Remove from heat, transfer to a bowl and mash with a fork.

Lay out the tortilla on a chopping board. Divide the mixture between 4 of the tortilla, leaving about 1cm around the edges for the mixture to spread. Sprinkle the cheese and coriander on top of the bean and kimchi mix. Top with another tortilla.

Wipe the frypan clean, add some extra virgin olive oil and heat on medium. Add quesadillas to the pan and cook for 4-5 minutes on one side. Use a grill press / steak weight to press down the quesadilla as they cook. Flip and cook a further 4-5 minutes on the alternate side or until golden. Transfer to a plate and slice into triangles. Top with some extra sprigs of coriander to serve.