Cooking with CSUMB: simple and delicious kimchi burritos

Basic Needs Initiative at California State University, Monterey Bay (CSUMB) hosted “Cooking with CSUMB” as an opportunity to explore and highlight cooking for students on Nov. 4. Hosted by Care Manager Joanna Snawder-Manzo and Basic Needs Coordinator Ashley Ramsden, students learned a simple but delicious Kimchi burrito recipe. 

Ramsden was the master chef in this Zoom event, while Snawder-Manzo facilitated answering any questions or comments. 

Ramsden doubled some of the ingredients, as she was cooking for a larger group. If not cooking for a large group, this recipe is still able to feed a decent amount of people and can be used as “food prep” meals for busy students on the go. 

The recipe itself includes these ingredients: 

• 1-2 tbsp olive oil
• 1 onion, diced
• 2 bell peppers (red, yellow or orange), diced
• 4 garlic cloves, diced
• 1 tsp ginger
• 2/3 cup uncooked rice or 1 1/2 cups cooked rice
• 15 oz. black beans, drained and rinsed
• 2 tsp salt
• 2 scallions, diced
• 1/4 cup cilantro
• 1/2 – 1 cup kimchi with juices
• 1 tbsp gochujang paste
• 1/2 – 1 cup shredded sharp cheese 
• tortillas

Ramsden started off by noting the rice utilized in the dish was pre-made before the Zoom event for the sake of time. 

During the duration of Ramsden cooking, it was highlighted that there were some vegan substitutes that can be added. Cheese substitutes were also mentioned, one in particular is a “mozzarella” type by the brand Violife, which can be found in most Lucky grocery stores in the area.

Different spices that can be used for flavor are tomato paste, paprika and cayenne pepper. 

Steps 

1. If using uncooked rice, add rice with water per cooking instructions and a little salt. Bring to boil, then cover, turn to low heat and let simmer, covered for 15 minutes. 
2. Dice the onion, peppers, scallions and cilantro 
3. In a large skillet, add olive oil over medium heat. Add onions and diced peppers and cook until shimmering, about five minutes. Add garlic and saute until soft, about three more minutes. 
4. Add ginger, scallions, salt, pepper, gochujang and stir until scallions are tender, about three minutes. Note: Start with a small amount of gochujang and taste. If more heat is desired, slowly add more, continuing to stir to fully incorporate.
5. Dice kimchi, if needed. Some pieces are larger than others. Add slowly and stir. Taste test and add more to your liking.
6. Rinse black beans. 
7. Turn heat down to low and add cooked rice and black beans. Stir. 
8. Add shredded cheese and cilantro. 

After everything is done being mixed in the skillet, you can begin to scoop out the desired amount into a nice warm tortilla. 

Basic Needs Initiative will be hosting another cooking event on Nov. 18. If students have any questions, they are welcome to stop by The Hub and inquire about Cal-Fresh, a helpful nutrition assistance program helping students obtain food. The Basic Needs page also holds all of their delicious, quick and easy recipes!