Korean-Mexican Burritos
Get the recipe for these delicious Korean-Mexican Burritos made with red rice, cumin black beans, kimchi, fried eggs, sour cream, cilantro, and sriracha.
Ingredients
Red Rice
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1/2 white onion (diced)
- 1/2 14.5 oz can diced tomatoes (well drained)
- 1 tablespoon Korean red pepper paste (Gochujang)
- 1 cup long-grain rice
- 1 1/4 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cumin Black Beans with Bacon
- 4 strips thick-sliced bacon (cut crosswise into 1-inch pieces)
- 1 teaspoon ground cumin
- 2 15.5 oz cans (rinsed and drained)
- 1/2 cup chicken broth
Burritos
- 12 large burrito wrappers
- red rice
- cumin black beans with bacon
- 3 cups chopped kimchi (cut into 1/4 inch pieces)
- 12 fried eggs
- 1 bunch cilantro (roughly chopped)
- 6 tablespoons sour cream
- 2 limes (cut into wedges)
- sriracha
Directions
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Red Rice
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Step 1
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| Heat a Dutch oven over medium heat. Once hot, add olive oil. Then add the onion and garlic. Sauté until onion is soft, but not brown, about 5 minutes. |
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Step 2
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| Add the Korean red pepper paste and cook 1 minute. Add the rice and cook 1 minute more, stirring constantly, until rice is coated. |
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Step 3
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| Add chicken broth, diced tomatoes, salt and pepper. Bring to a boil. Once boiling, reduce the heat to medium low. Cover and let cook for 20 minutes. Then remove the Dutch oven from the heat and let the rice rest, covered for 15 minutes. |
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Cumin Black Beans with Bacon
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Step 4
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| Heat a skillet over medium heat. Once hot, add the bacon and sauté, stirring occasionally, until crispy, about 4 minutes. |
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Step 5
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| Add the chicken broth, beans, and cumin to the pan with the bacon. Bring to a boil. Once boiling, reduce the heat and simmer 5 minutes to develop the flavors. |
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Burrito Assembly
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Step 6
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| Heat a large cast-iron skillet over medium heat. Once hot, add a single burrito wrapper to warm it slightly, about 30 seconds, flipping once. |
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Step 7
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| Lay the warm burrito wrapper flat on a work surface. Add a 1/4 cup red rice to the wrapper, leaving a 1 1/2 inch border. Using a slotted spoon, top the rice with 1/4 cup black beans. Then add a 1/4 cup chopped kimchi, a fried egg, 1/2 tablespoon sour cream, a sprinkle of cilantro, and a few drops of sriracha. Squeeze a lime wedge over the filling. Then wrap the burrito, cut in half and serve. |
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Step 8
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| Repeat steps 6 and 7 for the remaining 11 burritos. |
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