I've had some kimchi burritos that I quite liked though I always wanted more kimchi in them, so time to make my own. Wildbrine kimchi was on sale so I got it, and ... I'll try the other jars there next time. Or start making my own. I put cheese in it because that sounded good, and it is. When isn't cheese good? But it's not really necessary. I tossed in some leftover black barley and that gives nice texture. When I made the first burritos yesterday, I put in too much beans so there wasn't enough left really for today when I made up all the rest to eat this week and to freeze, but that's ok. Also, I keep thinking that I need two burritos to not be hungry anymore, but one is fine. Live and learn. This is less a recipe than just reminding myself what I did the next time I get a kimchi craving.
Ingredients
- whole wheat tortillas, burrito size
- 1 cup adzuki beans (dry)
- gochujang paste (or sriracha or whatever other flavoring seems good)
- 1 jar of kimchi, chopped
- accoutrements as found in fridge: leftover grains and/or vegetables, cheese, eggs etc.
Soak adzuki beans overnight in plenty of water, then cook for about an hour until preferred texture. Eyeball or weigh and divide to match the amount to number of burritos.
Heat the tortillas one by one in a pan. As they start to puff, remove and fill with beans, kimchi, and whatever else is going in. Roll and set aside. If freezing, once fully cool, lay out on a cookie sheet in the freezer until frozen, then put into container. I usually defrost in microwave for a couple of minutes and then heat to cook for a minute or so, but they could be thawed and baked or reheated on the stovetop.
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