Black Bean and Kimchi Quesadilla

A speedy midweek dinner loaded with fibre and fermented goodness!

Ingredients:

• 2 wholemeal wrap

• 1/2 cup cooked black beans, drained and rinsed (or canned)

• 1/4 cup kimchi, chopped

• 1/4 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
  

• Olive oil or cooking spray, for cooking

Instructions:

1. Prepare the Filling: In a small bowl, mix together the black beans and chopped kimchi until well combined.

2. Assemble the Quesadilla: Lay the wholemeal wrap flat on a clean surface. Spread the black bean and kimchi mixture evenly over the wrap. Sprinkle the shredded cheese over the black bean and kimchi mixture.
   

3. Fold and Cook the Quesadilla: Place the second wrap ontop and lightly press down to help stick it together. Heat a non-stick frying pan over medium heat and lightly grease with olive oil or cooking spray. Carefully transfer the quesadilla to the pan and cook for 2-3 minutes on each side, or until the wrap is golden brown and the cheese is melted.

4. Serve: Once the quesadilla is cooked to your liking, remove it from the pan and transfer it to a cutting board. Let it cool for a minute or two, then slice it into wedges using a sharp knife or pizza cutter. Serve the black bean and kimchi quesadilla warm, with your favourite dipping sauce or toppings, such as salsa, guacamole, or sour cream.