- 1–2 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 cup rice (leftover rice works great here!)
- 1/2 cup kimchi, chopped
- 1 can black beans, rinsed, strained
- salt to taste (I use 1/2 teaspoon)
- 1–2 scallions, chopped
- 1/2 cup to 1 cup shredded cheese 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.
- In a large skillet, heat oil over medium heat. Saute onion and bell pepper until tender, about 4-5 minutes. Add rice, kimchi and black beans, stirring to combine.
- Season with salt and scallions.
- Taste, making this spicier if you like (add sriracha or chili garlic paste) or add more chopped kimchi.
- Add cheese to the pan and gently melt, stirring for about one minute until melty and stringy.
- Divide filling into the center of the warm tortillas, feel free top with sour cream, hot sauce, cilantro 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.
- Instead of rice, you could use cauliflower rice.
- These can be made ahead and reheated for lunch.
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