Method

• 1.
  Heat 1 tbs of the oil in a heavy-based frypan over a medium heat. Add kimchi and stir for 3-4 minutes until some of it starts to catch at the bottom. At this point, add the black beans, along with 1 tbs of reserved bean liquid, or water, if mixture is too dry. Add chilli powder to taste and stir to combine, then mash the mixture with a potato masher or the back of a fork. Season to taste; you may need more salt.
• 2.
  Build the quesadillas. Take one tortilla and add half the black bean and kimchi mash to it, keeping it on one side. Sprinkle over half the cheeses, then fold the other half of the tortilla on top.
• 3.
  Add the remaining oil to the frypan and cook the quesadilla, over medium heat, for 2-3 minutes on each side until browned. Repeat with remaining tortilla.
• 4.
  Serve garnished with coriander and a good squeeze of lime juice, if you like.