The kimchi burrito is proof that some of the best things happen when food traditions collide. Tangy, spicy Korean kimchi meets the classic burrito build of rice, beans and melted cheese — and the result is genuinely more than the sum of its parts.
This is an ideal weeknight recipe: 20 minutes start to finish, one skillet, and a brilliant use for leftover rice. As written it is vegetarian, with black beans doing the protein work, but cooked chicken, beef or pork slide right in if you want them.
A note for the kimchi-curious: it is Korean fermented cabbage, seasoned with chili and garlic — tangy, spicy and deeply savory. Once you have a jar in the fridge, you will find excuses to put it in everything. Starting with this burrito.
Kimchi Burrito Recipe
Ingredients
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 tablespoon grated ginger
- ½ cup kimchi, chopped
- 1 cup black beans, drained
- 2 cups cooked rice
- Salt, to taste
- Gochujang, chili-garlic paste or Sriracha (optional)
- 2 scallions, sliced
- ¼ cup chopped cilantro
- 1 cup shredded cheese (or meltable vegan cheese)
- 3 to 4 medium-large flour tortillas
Instructions
- Heat a drizzle of oil in a large skillet over medium heat and sauté the onion, garlic and bell pepper until tender. Add the ginger and cook 1 minute more.
- Add the black beans, rice and kimchi, stir, and heat through. Season with salt — and gochujang, chili-garlic paste or Sriracha if you want more fire.
- Stir in the scallions and cilantro, then the cheese, mixing until melted and everything is well combined.
- Warm the tortillas in a dry skillet or over a gas flame until pliable, spoon in the filling, and roll up tightly.
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