Kimchi Burritos
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!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 3-4
- Category: main, vegan, vegetarian
- Method: stove-top
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
- 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.
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
- 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!
Notes
- 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.
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
Find it online: https://www.feastingathome.com/kimchi-burrito/