Kimchi Burritos Recipe

Ingredients

Burrito Filling

• 1 tablespoon 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)
• 0.5 cup kimchi, chopped
• 14 oz can of black beans, drained
• 0.5 teaspoon salt
• 1 teaspoon gochujang or sriracha
• 2 green onions, chopped
• 0.25 cup cilantro, chopped
• 1 cup shredded cheese (like pepper jack)

For Serving

• 3 extra-large 12-inch tortillas, warmed
• sour cream (optional)
• hot sauce (optional)

Instructions

Make the Filling

1. In a large skillet, heat oil over medium heat. Sauté onion, garlic and bell pepper until tender, about 4-5 minutes.
2. Add ginger and stir for 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.
3. Season with salt, then add scallions and cilantro. Turn heat to low.
4. Taste and adjust salt and spice level to your liking—add more kimchi, gochujang, sriracha, or chili garlic paste for more heat.
5. Fold in the cheese and gently melt, stirring just until melty and stringy. Do not overcook.

Assemble and Serve

1. Warm the tortillas so they are soft and pliable.
2. Divide filling into the center of the warm tortillas and roll them up, folding in the edges.
3. For extra crispiness, toast the burritos in a lightly oiled skillet over medium heat until golden.
4. Serve immediately with hot sauce and sour cream.

Notes

• Leftover rice works great in this recipe and helps absorb the flavors.
• Start conservatively with the gochujang—it's spicy! You can always add more.
• This recipe is easily made vegan by using vegan cheese and skipping the sour cream.