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 eithe Preparation Time 25 minutes Cooking difficulty Level 1 Ingredients 2 unit Scallions ½ cup Basmati Rice 1 unit Cucumber 4 tablespoon Sour Cream ( Contains Milk ) 4 ounce Shredded Carrots 6.7 ounce Black Beans 5 teaspoon White Wine Vinegar 4 ounce Kimchi Hot Sauce 1 unit Lime 2 unit Flour Tortilla ( Contains Wheat ) Instructions Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Drain and rinse half the bean...
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