Korean Portobello Burritos
with leftover rice / kimchi slaw / sesame cucumbers

Name: Korean Portobello Burritos
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 tsp Ginger, fresh, grated; 2 Tbsp Brown sugar; 1 Tbsp Vinegar, rice; 2 Tbsp Soy sauce, low-sodium; 1/2 tsp Gochujang (Korean red pepper paste; sub any hot sauce); 4 Mushrooms, portobellos, sliced; 12 oz Cucumbers, chopped; 2 tsp Oil, toasted sesame; 2 tsp Vinegar, rice; 1 tsp Sesame seeds, white; 1/4 cup Yogurt, plain or Greek; 2 tsp Gochujang (Korean red pepper paste; sub any hot sauce); 1/4 cup Kimchi (opt), chopped; 5 oz Coleslaw mix; 2 tsp + 1 Tbsp Oil, cooking; 2 tsp Lime juice; 1/4 cup Cilantro, leaves torn; 1 can Beans, black (14 oz / 397 g); 4 Tortillas, burrito-sized flour or corn; ~2 cups Basmati rice, cooked (leftover from Tuesday)

Active: 30 Total: 50

Original GF Paleo Vegetarian

Sweet and savory marinated portobellos are served with kimchi slaw and rice and rolled into a burrito for this East-meets-West mash-up that we first included in a meal plan in 2018.
Smarts: All of the components for these burritos can be prepared ahead of time - just reheat the rice and meat and assemble the burritos when you're ready to eat.

Dependency

Curried Lentils with Rice

Ingredients

Metric

Servings:

Korean Marinated Portobellos:

Garlic - 2 cloves , chopped
Ginger, fresh - 1 tsp , grated
Brown sugar - 2 Tbsp
Vinegar, rice - 1 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Gochujang - 1/2 tsp (Korean red pepper paste; sub any hot sauce)
Mushrooms, portobellos - 4 , sliced

Sesame Cucumbers:

Cucumbers - 12 oz , chopped
Oil, toasted sesame - 2 tsp
Vinegar, rice - 2 tsp
Sesame seeds, white - 1 tsp

Korean Portobello Burritos:

Yogurt, plain or Greek - 1/4 cup
Gochujang - 2 tsp (Korean red pepper paste; sub any hot sauce)
Kimchi (opt) - 1/4 cup , chopped
Coleslaw mix - 5 oz
Oil, cooking - 2 tsp + 1 Tbsp
Lime juice - 2 tsp
Cilantro - 1/4 cup , leaves torn
Beans, black (14 oz / 397 g) - 1 can
Tortillas, burrito-sized flour or corn - 4
Basmati rice, cooked (leftover from Tuesday) - ~2 cups

Prep

Make marinade - Chop garlic and grate ginger. Combine with brown sugar, vinegar (portion for mushrooms), soy sauce, and Gochujang (portion for mushrooms). (Can be done up to 5 days ahead)
Mushrooms - Remove stems and slice. (Can be done up to 2 days ahead)
Marinate mushrooms - Combine mushroom slices with marinade. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Make spicy yogurt - Combine yogurt with Gochujang (portion for burritos). (Can be done up to 5 days ahead)
Kimchi - Chop kimchi. (Can be done up to 5 days ahead)
Marinate cucumbers - Chop cucumbers. Toss with toasted sesame oil, vinegar (portion for cucumbers), and sesame seeds. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Make kimchi slaw - Combine kimchi, coleslaw mix, first portion of cooking oil, lime juice, and cilantro leaves. (Can be done 1 day ahead)
Beans - Drain and rinse beans.

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Make

Heat a large skillet with second portion of cooking oil over medium-high heat. Add mushrooms (with marinade) and simmer until mushrooms are tender, ~3 minutes. Add beans and stir until warmed through.
Warm tortillas according to package directions.
Reheat rice in the microwave.
Give cucumbers a stir and season with some salt.
Assemble burritos by spreading one side of each tortilla with spicy yogurt. Fill tortillas with rice, kimchi slaw, and mushrooms / beans.
Serve burritos with cucumbers on the side. Enjoy!

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