Kimchi Burritos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced rice and black beans with gochujang, kimchi, and fresh vegetables wrapped in tortillas with melted cheese. Korean-inspired with a quick assembly and bold, funky flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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)
- 1-3 teaspoons gochujang, sriracha, or garlic chili paste to taste
- 2 green onions chopped
- 1/4 cup cilantro, chopped
- Gochujang to taste (start conservatively) or sub Sriracha or Chili Paste
- 1 cup shredded cheese (like pepper jack) or meltable vegan cheese
- 3- 4 extra-large 12-inch tortillas or gluten-free wraps (warmed)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 2300mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 686mg
- Calcium
- 520mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2300MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.