Description
Looking for ways to turn your kimchi into a delicious dinner? Make these 20-minute Kimchi burritos with blackbeans, veggies, rice, and cheese!
Ingredients
Units
- 1-2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, roughly chopped
- 1 red bell pepper, diced
- 1 teaspoon ginger, finely grated
- 1 cup rice (leftover rice works great here!)
- 1/2 cup kimchi, chopped, use more to taste.
- 14-ounce can of black beans, drained
- salt and pepper to taste (I used 1/2 teaspoon)
- 2 green onions chopped
- 1/4 cup cilantro, chopped
- Gochujang to taste (start conservatively) or sub Sriracha or Chili Paste
- 1 cup shredded cheese (mozzarella, pepper jack, etc) or meltable vegan cheese
- 3- 4 extra-large 12-inch tortillas or gluten-free wraps (warmed)
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 and roll them up, folding in the edges. Serve immediately with hot sauce and sour cream.
- To elevate them even more, toast the burritos in a lightly oiled skillet over medium heat until golden and crispy.
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.
- Warm the tortillas directly over a gas burner on the stovetop using tings to flip, or microwave for 15 seconds until pliable, this will make them easy to roll up.
- Storing and making ahead. These can be made ahead and will stay in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, toast in a skillet until golden, and finish in a warm oven until heated through. You can microwave but they can get soggy.
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