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Plant Based Korean Black Bean and Kimchi Rice Burrito

I love the combination of beans and rice, ingredients in many of my plant-based meals. This recipe transforms plain black beans with a few simple seasonings. Brown rice and warmed kimchi, smashed avocados, red leaf lettuce, and sliced jalapenos combine with the beans to create unforgettable flavors and texture. I used whole wheat tortillas made in-house at a local Central Market, but there are numerous brands of excellent fat free whole grain tortillas or wraps that can be used for this recipe. The recipe for the quesadilla will be posted separately.

CategoryBlue Zone Recipes, Korean, Lunch, Plant-Based Recipes, Vegan

Total Time25 Min

DifficultyEasy

Yields4 servings

CuisineKorean

Plant Based Korean Black Bean and Kimchi Rice Burrito

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 1 15 ounce can organic black beans, drained and rinsed
  • 1 clove garlic, minced
  • ¼ cup onion, chopped into 1/4 inch piece
  • ¼ cup bell pepper, any color, chopped into 1/4 inch pieces
  • 12 tsp low-sodium soy sauce or Tamari
  • 1 tbsp kimchi juice
  • 1 cup vegan cabbage kimchi, drained and sliced
  • 2 cups cooked brown rice
  • 12 thinly sliced red or green jalapeno peppers
  • 1 avocado, smashed and drizzled with the lime juice
  • 2 cups sliced red leaf lettuce
  • 4 whole wheat tortillas
  • ½ lime, juiced

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Mash the black beans with a potato masher or fork and set aside. In a skillet, over medium high heat, saute the onions and bell peppers with a couple tablespoons of water, until softened. Add the mashed beans, soy sauce or tamari, and kimchi juice along with a couple tablespoons of water and cook until bubbling and hot. Place the cooked beans in a bowl and set aside.

  2. Wipe out the pan and return heat to medium high. Add the drained kimchi and heat through. Add the brown rice and mix with the kimchi. Continue cooking until everything is heated through. Remove and place in a bowl.

  3. Wipe out the pan and heat the whole wheat tortillas for a few seconds on each side to soften them.

  4. Line up the beans, kimchi rice, smashed avocado, lettuce and jalapeno peppers at your work space. Into each tortilla, place 1/4 of the beans, rice, avocado, lettuce and some jalapeno slices. Roll up burrito style, tucking in the ends as you roll, or just roll up without tucking in the ends.

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    • Instruction
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