If you haven’t tried a kale and black bean burrito yet, then you’ve got to give these burritos a try and see what you’ve been missing!
Avocado is a great substitute for cheese or sour cream, as you get all the creaminess with none of the dairy. And, the red onions offer a little crunch.
Kale and Black Bean Burritos (Servings: 4)
- 1 large bunch of kale, de-stemmed and roughly chopped into bite-sized pieces
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 Tbsp. of extra virgin olive oil
- 1/2 tsp. of cumin powder
- 1/4 tsp. of chili powder
- 1/4 tsp. of Himalayan sea salt
- ½ teaspoon seeded and finely chopped fresh jalapeño (optional)
- 1-2 garlic large cloves, minced
- 2 (15 oz.) cans of black beans, rinsed and drained
- 4 large burrito-sized flour tortillas
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeño, cilantro and kale. Toss to mix well and set the bowl aside to marinate.
- Warm the beans and minced garlic with a couple of tablespoons of water. You can do this in a small sauce pan on the stove over medium-low heat (sauté the garlic in a drizzle of olive oil before adding the beans). Add small amounts of water as necessary. Use a fork to mash up the beans a little and add salt to taste, if necessary.
- Warm the tortilla in a skillet or in the microwave for a few seconds. Top the tortilla with the black bean mixture, diced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side). Top with red onion.
- 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 place the burrito seam side down on a plate.
- Slice in half and serve with guacamole or hummus on the side, if desired.
Recipe adapted from Cookie and Kate