These nontraditional burritos contain kimchee, togarashi black beans, scallion aioli and vegan mozzarella cheese. Togarashi is a spicy Japanese blend of cayenne pepper and sesame seeds. It can be left out entirely or use a little cayenne instead. Finally, I used my air fryer to crisp them, but they can easily be grilled in a skillet with a little oil.
2-3 large scallions
1 tbsp capers
1 clove garlic
1/4 cup vegan mayonnaise
1 tsp tsp togarashi
1 can black beans
5 oz kimchi
2 burrito sized tortillas
1/3 cup vegan mozzarella
1. Trim the scallions then saute in skillet over medium-high heat with 1 tsp oil about 2 to 4 minutes, set aside. Finely mince the capers and garlic. Roughly chop the scallions. To a small bowl, add the capers, scallions, vegan mayonnaise and juice from half the lime. Stir the charred scallion aioli to combine.
2. Place a large skillet over medium heat. Add the black beans and their liquid(no need to drain & rinse) to the skillet along with as much of the togarashi as you’d like. Cook beans until they are mashable, about 5 to 7 minutes. Mash black beans into a spreadable paste and season with salt.
3. Drain any liquid from the kimchi and roughly chop. Lay a tortilla flat on a work surface and top with the mashed beans, and 1 Tbsp scallion aioli, a layer of kimchi and shredded mozzarella.
4. Clean the large nonstick skillet and return it to medium heat with 2 tsp vegetable oil. Once the oil is hot, add the first burrito. Cook until the bottom is lightly brown, about 2 to 3 minutes, then carefully flip to brown the other side, another 2 to 3 minutes. Transfer to a plate and repeat with another 1 tsp vegetable oil and the remaining burrito.
5. Cut in half. Serve with additional charred scallion aioli. **Alternately, use air fryer, with burrito lightly sprayed with oil at 350°F for 8 minutes, turning half way through.