Kimchi Hot Sauce Burritos

🥘 Ingredients

• basmati rice
  1 c
• black beans
  1 can
• butter
  1 tbsp
• cucumber
  1 unit
• flour tortillas
  2 unit
• kimchi hot sauce
  3 tbsp
• lime
  1 unit
• scallions
  2 unit
• shredded carrots
  1 c
• sour cream
  2 tbsp
• sugar
  1 tsp
• vegetable oil
  2 tbsp
• white wine vinegar
  2 tbsp

🍳 Cookware

• small pot
• medium bowl
• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , keeping greens and whites separate. Drain and rinse half the black beans and set aside.

   scallions: 2 unit, black beans: 1 can
2. 

   2

   Melt butter in a small pot over medium-high heat. Add scallion whites and basmati rice . Stir until fragrant ⏱️ 30 seconds . Add ¾ cup water, white wine vinegar , and a large pinch of salt. Cover and bring to a boil. Reduce heat to low and let simmer until tender ⏱️ 15 minutes . Keep covered off heat.

   butter: 1 tbsp, basmati rice: 1 c, white wine vinegar: 2 tbsp
3. 

   3

   Halve cucumber lengthwise, then slice into thin half-moons. Toss in a medium bowl with 1 tbsp kimchi hot sauce , remaining vinegar, a large pinch of salt, and sugar until combined. Set aside. In a small bowl , stir sour cream and 1 tbsp kimchi hot sauce. Season with salt.

   cucumber: 1 unit, kimchi hot sauce: 3 tbsp, sugar: 1 tsp, sour cream: 2 tbsp
4. 

   4

   Zest lime until you have 1 tsp zest, then cut into quarters. Heat vegetable oil in a large pan over medium-high heat. Add shredded carrots and cook, tossing, until just tender ⏱️ 3 minutes . Stir in half the lime zest and a squeeze of lime juice. Season with salt and pepper. Remove from pan and set aside. Lower heat under pan to medium. Add remaining kimchi hot sauce and drained beans. Cook, stirring, until warmed ⏱️ 3 minutes .

   lime: 1 unit, vegetable oil: 2 tbsp, shredded carrots: 1 c
5. 

   5

   Meanwhile, toss together half the cucumber, half the carrots, scallion greens, and a squeeze of lime juice in another medium bowl . Season with salt and pepper. Add remaining lime zest to rice in pot and fluff grains with a fork. Season with salt and pepper. Wrap flour tortillas in damp paper towels. Microwave on high until warm ⏱️ 45 seconds .

   flour tortillas: 2 unit
6. 

   6

   Divide half the rice between tortillas. Top with beans and remaining cucumbers and carrots. Roll into burritos, then cut each in half. Serve with crema, tossed veggies, and lime wedges on the side.