These hearty Spicy Korean Burritos are perfect for either lunch or supper. And they can even be made ahead. The combo of a Mexican-style burrito coupled with Korean flavors is a win-win. Plus, it provides gut-healthy kimchi. We’ve chosen black beans for our burrito, but feel free to sub in some cooked shredded chicken or crumbled plain tempeh—it’s all delicioso!
Versatile and super-healthy kimchi
Kimchi is a refrigerated fermented food containing live probiotics. Much like miso or refrigerated sauerkraut, kimchi should be added near the end of cooking, as heating it to over 115 F will destroy its gut health benefits.
Kimchi is equally delicious on a burger, and even wrapped into an omelet. Look for kimchi, available in various flavors, in the refrigerated section of your local grocery store. We used a traditionally flavored kimchi in this recipe—but feel free to explore!
- 4 - 10 inch plain soft tortillas
- 4 leaves leafy lettuce
- 1 1/3 cups cooked brown basmati rice
- 14 oz can black beans rinsed and drained
- 1 cup frozen thawed corn kernels, rinsed and drained
- 1 cup prepared refrigerated kimchi
- 1 cup low-fat shredded mozzarella or nondairy cheese
- 1 cup Fresh cilantro leaves
- Slightly warm soft tortillas so they’re easier to handle and are less likely to split as you roll them. Place tortilla on work surface and set lettuce leaf off-center on tortilla. Place 1/4 of the cooked rice just below center of tortilla. Top with 1/4 of each of the following: black beans, corn, kimchi, cheese, and cilantro. Be sure ingredients are slightly off-center, with at least a 1 inch border.
- To shape burrito, using both hands, fold opposite sides of tortilla in toward the center. Then, using your thumbs, fold up the bottom flap over filling and begin to tightly roll up, tucking in sides with your fingers. Handle gently to avoid tearing. Wrap tightly in parchment or foil and serve as is. Repeat with remaining tortillas.
- To serve warm, heat wrapped burrito in dry pan over medium-high heat for a few minutes. Or warm in 350 F oven for 20 minutes.
Each burrito contains: 392 calories; 15 g protein; 6 g total fat (1 g sat fat); 71 g carbohydrates (3 g sugars, 8 g fiber); 541 mg sodium