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Kimchi Hot Sauce Burritos

Kimchi Hot Sauce Burritos

with Black Beans, Carrots, and Pickled Cucumbers

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Burritos are the perfect vehicle for delivering the fierce flavors of kimchi sauce (that’s the spicy juice that comes with Korean pickled vegetables—it acts here like hot sauce gone wild with salty, savory flavors). The rice, black bean, carrot, and cucumber filling soaks up all that peppery goodness, delivering feistiness with each bite. On the side, you’ve also got a carrot and cucumber slaw, which doesn’t drop the ball in delivering tanginess and crunch either.

Tags:Spicy
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

6.7 ounce

Black Beans

½ cup

Basmati Rice

5 teaspoon

White Wine Vinegar

1 unit

Cucumber

4 ounce

Kimchi Hot Sauce

4 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Lime

4 ounce

Shredded Carrots

2 unit

Flour Tortilla

(ContainsWheat)

Not included in your delivery

1 teaspoon

Sugar

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate113 g
Sugar20 g
Dietary Fiber12 g
Protein19 g
Cholesterol35 mg
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Small pot
Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Drain and rinse half the beans (use the rest as you like).

2

Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and rice. Stir until fragrant, about 30 seconds. Add ¾ cup water, 1 TBSP vinegar (we sent more), and a large pinch of salt to pot. Cover and bring to a boil. Reduce heat to low and let simmer until tender, about 15 minutes. Keep covered off heat.

3

Halve cucumber lengthwise, then slice into thin half-moons. Toss in a medium bowl with 1 TBSP kimchi hot sauce (we sent more), remaining vinegar, a large pinch of salt, and 1 tsp sugar until combined. Set aside. In a small bowl, stir sour cream and 1 TBSP kimchi hot sauce (use less to taste). Season with salt.

4

Zest lime until you have 1 tsp zest, then cut into quarters. Heat 1 TBSP oil in a large pan over medium-high heat. Add carrots and cook, tossing, until just tender, 2-3 minutes. Stir in half the lime zest and a squeeze of lime juice. Season with salt and pepper. Remove from pan and set aside. Lower heat under pan to medium. Add remaining kimchi hot sauce and drained beans. Cook, stirring, until warmed, about 3 minutes.

5

Meanwhile, toss together half the cucumber, half the carrots, scallion greens, and a squeeze of lime juice in another medium bowl. Season with salt and pepper. Add remaining lime zest to rice in pot and fluff grains with a fork. Season with salt and pepper. Wrap tortillas in damp paper towels. Microwave on high until warm, 30 to 45 seconds.

6

Divide half the rice between tortillas (serve the rest on the side or save for another use). Top with beans and remaining cucumbers and carrots. Roll into burritos, then cut each in half. Serve with crema, tossed veggies, and lime wedges on the side.