Spicy Korean Burritos
  • 4 – 10inch plain soft tortillas
  • 4leaves leafy lettuce
  • 1 1/3cups cooked brown basmati rice
  • 14oz can black beansrinsed and drained
  • 1cup frozenthawed corn kernels, rinsed and drained
  • 1cup prepared refrigerated kimchi
  • 1cup low-fat shredded mozzarella or nondairy cheese
  • 1cup Fresh cilantro leaves
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

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