How To Make Kale and Black Bean Burritos
A new addition to your burrito recipe, this kale, and black bean burrito is tossed with cooked black beans and lime-marinated greens packed with flavor.
Serves:
Ingredients
- 2leaves of kale washed and dried, stems removed and roughly chopped into bite-sized pieces
- 1tbspcilantroroughly chopped
- 2tspfresh jalapeñoseeded and finely chopped
- fresh lime juice
- olive oil
- ground cumin
- chili powder
- sea salt
- ½cupblack beansrinsed and drained
- 1garlicminced or pressed
- 1whole wheat tortilla
- ½avocadopitted and sliced into strips lengthwise
- 1tbspred onionchopped
- 2tbspcrumbled feta cheese
- sour creamor plain Greek yogurt, optional
Instructions
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In a bowl, combine the kale, cilantro, jalapeño, lime juice, olive oil, cumin, chili powder, and sea salt. Mix well and set the bowl aside to marinate.
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Warm the beans and minced garlic with a couple of tablespoons of water. Add little splashes of water as necessary. Use a fork to mash up the beans a little and add salt to taste, if necessary.
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Warm the tortilla in a skillet or in the microwave for a few seconds. Top the tortilla with the black bean mixture, sliced avocado, and marinated kale. Top with red onion and feta.
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Roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and put the burrito seam side down on a plate.
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Slice in half, if desired, and serve with sour cream or plain Greek yogurt on the side.
Nutrition
- Calories: 993.89kcal
- Fat: 18.48g
- Saturated Fat: 6.63g
- Trans Fat: 0.01g
- Monounsaturated Fat: 7.15g
- Polyunsaturated Fat: 3.15g
- Carbohydrates: 159.35g
- Fiber: 33.57g
- Sugar: 8.42g
- Protein: 53.72g
- Cholesterol: 27.30mg
- Sodium: 832.44mg
- Calcium: 583.64mg
- Potassium: 3296.27mg
- Iron: 13.13mg
- Vitamin A: 244.22µg
- Vitamin C: 61.00mg
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