Kimchi Hot Sauce Burritos

🥘 Ingredients

• black beans
  13.4 oz
• butter
  1 tbsp
• kimchi hot sauce
  2 tbsp
• lime zest
  1 tsp
• rice
  ½ cup
• shredded carrots
  8 oz
• sour cream
  1 tbsp
• sugar
  1 tsp
• vegetable oil
  2 tbsp
• water
  ¾ cup
• white wine vinegar
  1 tbsp

🍳 Cookware

• small pot

1. 

   1

   Wash and dry all produce. Trim, then thinly slice scallions, keeping whites and greens separate. Drain and rinse half of beans (use the rest as you like).
2. 

   2

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

   butter: 1 tbsp, rice: ½ cup, water: ¾ cup, white wine vinegar: 1 tbsp
3. 

   3

   Halve cucumber lengthwise, then slice into thin half-moons. Toss mixture into bowl with kimchi hot sauce (you'll recieve extra), remaining vinegar, a large pinch of salt, and sugar until combined. In a small bowl, stir sour cream and kimchi hot sauce (use less to taste). Season with salt.

   kimchi hot sauce: 1 tbsp, sugar: 1 tsp, sour cream: 1 tbsp, kimchi hot sauce: 1 tbsp
4. 

   4

   Bright lime until you have lime 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, 2-3 minutes. Stir in half the lime zest and a squeeze of lime juice. Season with salt and pepper. Remove from pan and set aside. Reduce heat under pan to medium. Add remaining kimchi hot sauce and black beans (drained). Cook, stirring, until warm ⏱️ 3 minutes .

   lime zest: 1 tsp, vegetable oil: 2 tbsp, shredded carrots: 8 oz, black beans: 13.4 oz
5. 

   5

   Meanwhile, toss together remaining cucumber slices, remaining carrots, scallion greens, and a squeeze of lime juice in another medium bowl. Season with salt and pepper. Add remaining lime zest to rice and fluff with a fork. Season with salt and pepper. Wrap tortillas in damp paper towels. Microwave until zapped, 30 to 45 seconds.
6. 

   6

   Divide half the rice between tortillas (serve the rest on the side or save for another). Top with beans and remaining cucumbers and carrots. Roll into burritos, then cut each in half. Serve with sour cream, toss vegetables, and lime wedges on the side.