A vegan burritos recipe loaded up with healthy veggies, black beans, scallions, capers, garlic, vegan mayonnaise, lime, togarashi, vegan mozzarella, and flavorful kimchi.
Don’t let the list of ingredients scare you off. This is a super easy recipe.
It is a Korean-inspired burrito that is easy and delicious. It is vegan adaptable.
It will be your new favorite quick and easy weeknight burritos.
Even though they are super simple to make, they are flavor bombs. This burrito is bursting with so much deliciousness. This burrito will come out ridiculously good. The flavors and textures are great together.
It will be one of your favorite recipes of yours to date.
Once you have a taste of it, you will surely crave for more.
You will not regret making this recipe for you and for your family, because with the help of the ingredients used, it is so delicious that you won’t even think that it is the vegan version of regular burritos.
These nontraditional burritos are into everyone’s taste. This veggie version of burritos is as intriguing as it is delicious.
The combination of the ingredients used to make the burrito is really tasty. This burrito is packed with flavors that you and your loved ones will crave for.
Even the fans of the original burrito will love this!
Crunchy Kimchee Burritos
- 2-3 pieces Large Scallions
- 1 tablespoon Capers
- 1 piece Clove Garlic
- ¼ cup Vegan Mayonnaise
- 1 piece Lime
- 1 teaspoon Togarashi
- 1 can Black Beans
- 5 ounces Kimchi
- 2 pieces Burritos sized tortillas
- ⅓ cup Vegan Mozzarella
- Trim the scallions then sauté in skillet over medium-high heat with 1 tsp oil about 2 to 4 minutes, set aside.
- Finely mince the capers and garlic. Roughly chop the scallions. To a small bowl, add the capers, scallions, vegan mayonnaise and juice from half the lime. Stir the charred scallion aioli to combine.
- Place a large skillet over medium heat. Add the black beans and their liquid(no need to drain & rinse) to the skillet along with as much of the Togarashi as you’d like. Cook beans until they are Mashable, about 5 to 7 minutes. Mash black beans into a spreadable paste and season with salt.
- Drain any liquid from the kimchi and roughly chop. Lay a tortilla flat on a work surface and top with the mashed beans, and 1 Tbsp scallion aioli, a layer of kimchi and shredded mozzarella.
- Clean the large nonstick skillet and return it to medium heat with 2 tsp vegetable oil. Once the oil is hot, add the first burrito. Cook until the bottom is lightly brown, about 2 to 3 minutes, then carefully flip to brown the other side, another 2 to 3 minutes. Transfer to a plate and repeat with another 1 tsp vegetable oil and the remaining burrito.
- Cut in half. Serve with additional charred scallion aioli.