Grammy's Kitchen · Burritos · Kimchi Burritos
One of 111 burritos recipes we measured
20 cooks on www.feastingathome.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 1% |
| protein add | 100% | 100% |
| aromatics | 92% | 1% |
| vegetables and beans | 24% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 20 g | 1-2 tablespoons olive oil |
| 150 g | 1 onion, diced |
| 12 g | 4 cloves garlic, roughly chopped |
| 120 g | 1 red bell pepper, diced |
| 2 g | 1 teaspoon ginger, finely grated |
| 185 g | 1 cup rice (leftover rice works great here!) |
| 1/2 cup kimchi, chopped, use more to taste. | |
| 397 g | 14-ounce can of black beans, drained |
| salt and pepper to taste (I used 1/2 teaspoon) | |
| 6 g | 1-3 teaspoons gochujang, sriracha, or garlic chili paste to taste |
| 300 g | 2 green onions chopped |
| 25 g | 1/4 cup cilantro, chopped |
| Gochujang to taste (start conservatively) or sub Sriracha or Chili Paste | |
| 113 g | 1 cup shredded cheese (like pepper jack) or meltable vegan cheese |
| 88 g | 3- 4 extra-large 12-inch tortillas or gluten-free wraps (warmed) |
Method: 6 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I decided to try this recipe because I couldn't imagine what it would taste like. I mean, the combo sounds a little strange. But the first time I tried kimchi with mac & cheese I was pleasantly surprised, so...maybe? OMG these kimchi burritos are a revelat” — a cook, 5.0★
“One of our favorite recipes, flavorful and filling! I skip the cilantro as a family member does not care for it and use a combination of red, yellow and orange peppers. If it looks dry I add more kimchi juice or some vegetable broth. We top the filling with s” — a cook, 5.0★