Kimchi Burritos! A 20-minute, vegetarian dinner recipe, loaded up with healthy veggies, black beans, leftover rice and flavorful kimchi! Korean-inspired burritos that are easy and delicious! Vegan adaptable!
I’d like you to meet my new favorite quick and easy weeknight dinner – Kimchi Burritos! Even though they are super simple to make (especially if you have any leftover rice laying around) they are flavor bombs! Bursting with so much deliciousness- I can’t wait for you to try these!
I have a confession. These started in yoga. Yep, I have to admit, I was having a hard time focussing on my breath. My mind kept leaping forward and thinking about dinner and what to do with the leftover rice from last night’s Thai food.
And boom! Right there in the middle of down-dog, the answer came- KIMCHI Burritos!!! I love it when that happens. Divine inspiration. 😉
How to make Kimchi Burritos:
Step 1: It starts with sauteing onion, garlic and bell pepper in a skillet, until tender, then add a little ginger.
Now I know many of you have kimchi in your fridge because it is one of the most popular recipes on the blog- so now is the perfect time to pull it out! And if you don’t, just go buy some, preferably in the refrigerated section of the grocery store (which ensures the bacteria are alive and active-great for gut health!).
Step 2: Chop 1/2 cup kimchi into a small dice, so there are no big chunks. ( You can always add more at the end for more flavor.)
Step 3: Add the drained black beans, the rice and the chopped kimchi to the pan and give a stir.
TIP: Using leftover rice makes this incredibly fast to make. So always save your rice!
Step 4: Stir and Season. The flavorful kimchi infuses the whole dish with incredible depth and flavor! Taste for salt and feel free to make this spicier if you like by adding gochujang, Chili Garlic Paste or Sriracha! Add more kimchi if you like!
Step 5: Once seasoned to your liking add the scallions and cilantro and shredded cheese. You can use meltable vegan cheese. Stir until it is all melted together, but don’t overcook.
Step 6: Assemble the burritos: The kimchi burrito filling will be enough for 3-4 medium-large burritos. Be sure to lightly warm or toast the tortillas before filling- this not only enhances their flavor but makes them pliable and easy to roll. I like to warm directly over a gas flame on my stovetop, using tongs
Fast, easy, delicious Kimchi Burritos- put them on your list for when you have leftover rice. 🙂 And if you haven’t attempted your own homemade Kimchi yet, tis’ the season! It is so easy- here is the Kimchi recipe!
Let me know how you like these Kimchi Burritos in the comments below. And be sure to check recipe notes for some adaptions for meat-eating folks. 🙂
More Kimchi Recipes you may like:
- Kimchi Noodles
- Kimchi Soup with Shiitakes, Tofu and Kale
- Kimchi Fried Rice
- How to Make Kimchi! A Quick Easy & Authentic Kimchi Recipe
- 1–2 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, rough chopped
- 1 red bell pepper, diced
- 1 teaspoon ginger, finely grated
- 1 cup rice (leftover rice works great here!)
- 1/2 kimchi, chopped, use more to taste.
- 1 can black beans, rinsed, drained
- salt to taste (I used 1/2 teaspoon)
- 2 scallions, chopped
- 1/4 cup cilantro
- Gochujang to taste (start conservatively) or sub Sriracha or Chili Paste
- 1/2 cup to 1 cup shredded cheese ( mozz, pepper jack, etc) or meltable vegan cheese.
- 3 to 4 10-12-inch tortillas, warmed or lightly toasted until soft and pliable.
- In a large skillet, heat oil over medium heat. Saute onion, garlic and bell pepper until tender, about 4-5 minutes. Add ginger, stir one minute. Add rice, kimchi and black beans, stirring to combine and heat through. If the mixture seems dry, add a splash of water to loosen a bit.
- Season with the salt, scallions and cilantro. Turn heat to low.
- Taste, adjust salt and spice level to you liking- making this spicier if you like (add more kimchi, or a little gochujang, sriracha or chili garlic paste). You want this pretty flavorful!
- Add the cheese to the pan and gently melt, stirring just until melty and stringy- do not overcook here.
- Warm the tortillas (so they are pliable). Divide filling into the center of the warm tortillas, feel free to serve with sour cream, hot sauce, and wrap up into a burrito.
- Serve immediately!
- Kimchi will vary in the spice level. If you are sensitive to heat, start conservatively and make sure to dice it into small pieces. You can always add more to taste. I used 1/2 cup kimchi that was “medium” spicy, and the burritos turned out mild in heat but super flavorful.
- Instead of the black beans, you could add ground meat ( beef, chicken, turkey) – cooking it with the onion and bell pepper or use leftover baked chicken breast or rotisserie chicken. Use about. 1 – 1 1/2 cups- and make sure to season well.
- Toast tortillas directly over a gas burner on the stovetop using tings to flip, or microwave for 15 seconds until pliable.
- These can be made ahead and reheated for lunch.
- Serving Size: with ½ cup shredded cheddar cheese
- Calories: 350
- Sugar: 4.3 g
- Sodium: 727.7 mg
- Fat: 10.5 g
- Saturated Fat: 4 g
- Carbohydrates: 51 g
- Fiber: 12 g
- Protein: 13.8 g
- Cholesterol: 9.9 mg
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