Kale and Black Bean Burritos Recipe

Kale and Black Bean Burritos Recipe

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.

Preparation: 7 minutes
Cooking: 3 minutes
Total: 10 minutes



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Slice in half, if desired, and serve with sour cream or plain Greek yogurt on the side.


  • 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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