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! Kimchi Burrito- a vegetarian Korean inspired Burrito

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. 😉

Kimchi Burrito- a vegetarian Korean Burrito

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.

Kimchi Burrito- a vegetarian Korean Burrito

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.)

Kimchi Burrito- a vegetarian Korean Burrito

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!

Kimchi Burrito- a vegetarian Korean Burrito

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!

Kimchi Burrito- a vegetarian Korean Burrito

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.

Kimchi Burrito- a vegetarian Korean Burrito

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

Kimchi Burrito- a vegetarian Korean Burrito

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. 🙂

Happy week!

Sylvia

More Kimchi Recipes you may like:

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Kimchi Burrito- a vegetarian Korean Burrito

Kimchi Burritos

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3-4 1x
  • Category: main, vegan, vegetarian
  • Method: stove-top
  • Cuisine: Korean
  • Diet: Vegetarian

Description

Vegetarian Kimchi Burritos! A 20-minute dinner recipe, loaded up with healthy veggies, black beans, leftover rice and flavorful kimchi! Easy and delicious! FULL of flavor!


Ingredients

Scale
  • 12 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.

optional garnishes: hot sauce (or sriracha ), sour cream or vegan sour cream, cilantro.

  • 3 to 4  10-12-inch tortillas, warmed or lightly toasted until soft and pliable.

Instructions

  1. 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.
  2. Season with the salt, scallions and cilantro. Turn heat to low.
  3. 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!
  4. Add the cheese to the pan and gently melt, stirring just until melty and stringy- do not overcook here.
  5. 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.
  6. Serve immediately!

Notes

  1. 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.
  2. 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.
  3. Toast tortillas directly over a gas burner on the stovetop using tings to flip, or microwave for 15 seconds until pliable.
  4. These can be made ahead and reheated for lunch.

Nutrition

  • 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

Keywords: kimchi burrito, korean burrito, vegetarian korean burrito, vegetarian burrito, vegan burrito recipes, kimchi burrito recipe, vegan korean burrito

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. My teacher, added chunks of cucumber, replaced fish sauce with a good quality soy sauce. I use Dried Poblano Pepper as a Korean pepper substitute.

  2. This was simply quite horrible. Sometimes mash-ups work, but this didn’t. Mexican and Korean didn’t make a good combination with this recipe.

  3. I made this recipe tonight and we really enjoyed it! My store-bought Kimchee could have been spicier so I added Sriracha, as recommended in the recipe. Additionally, I sprinkled the cheese on the tortillas rather than into my cast iron skillet. Can’t wait to make this again! Thank you!

  4. First time making this dish. Really easy and tasty. I made a mojo sauce to put on top and it totally worked. I couldn’t find kimchi so I substituted a fermented blend of red cabbage, beets, and carrots. My boys ate two large burritos. Definitely will have this again.

      1. The mojo sauce consists of two serano peppers, four garlic gloves, bunch of cilatro, one orange juiced, two limes juiced and 1/2 cup olive oil. Put it all in a food processor. Very simple.

  5. Love these – perfect mid week meal. Comes together so quickly and taste delicious. Some of the family had it on top of lettuce as a salad and others had in a burrito. Everyone enjoyed!

  6. Very dry and doesn’t really taste of too much. Followed the instruction and didn’t turn out anything like the picture. Would say use less than 1 cup of rice and also use quac/salsa/sour cream with it or something along those lines.

  7. I wish I could give these more than 5 stars because they are that delicious. The flavors just all go together so well. They were a huge hit in my house. Thank you for sharing .

  8. This was so good. I added pickled jalapenos because my husband doesn’t like kimchi, and a tomato, cilantro, lime juice and avocado chunks. My husband said he’d gladly be a vegetarian if we could eat like this every night. Thanks!!

    Andrea

  9. So good! We made these with fresh rice and it was delicious. We put the rice in the instant pot and while it was cooking we chopped everything else up. We will make these again for sure!!!

  10. I premade this for my husband’s sailing team. It was a perfect grab and go while racing. I browned a pound of ground beef before cooking the onions and boosted the Kim chi by another cup. It was fabulous! The flavors melded together perfectly and it was something a little different than the regular same old. Thanks Sylvia

  11. These are DELICIOUS! We used black rice and threw in two slices/100g of shoulder bacon (chopped & fried) as well (to appease my meat eater partner). Will be eating again for sure.