Pour can of black beans into a small saucepan (liquid and all!), and mix with chili powder, cumin, and salt.

Let beans cook, covered, on medium heat for about 10 minutes, stirring occasionally.

After 10 minutes, remove beans from heat and let cool slightly.

Pour beans into a food processor or blender, and blend until a fairly smooth consistency is formed.

In a bowl, combine two handfuls of arugula, a small drizzle of olive oil, juice from 1/2 a lime, and a bit of salt and pepper. Mix with hands. Taste and adjust as needed.

To make the quesadillas, spread as much black bean spread onto half of the tortilla as desired. Then, layer some fresh arugula (not the salad you just made!!). On top of that, layer your kimchi, as much as you like.

Bring a little olive oil in a sauté pan to medium heat on the stove. When your quesadillas are assembled, fold in half and cook on each side for about 3 minutes, or until just a bit brown.

Serve quesadillas on a bed of the arugula salad, with a few slices of avocado on the side (if desired).

Because quesadillas are subject to personal preference, the yield will differ from person to person. However I estimate that this recipe will serve four quesadillas.