Simple Kale and Black Bean Burritos
Total Time
10 minutes
Prep Time
7 mins
Cook Time
3 mins
Rating
4.9 out of 5 stars
(30)
Ingredients
1 burrito
- 2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces
- 1 tablespoon cilantro, roughly chopped
- 2 teaspoons seeded and finely chopped fresh jalapeño (optional)
- Big squeeze of fresh lime juice
- Splash of olive oil
- Pinch of ground cumin
- Dash of chili powder
- Dash of sea salt
- ½ cup cooked or canned black beans, rinsed and drained
- 1 clove garlic, minced or pressed
- 1 small (8 inch) whole wheat tortilla
- ½ small avocado, pitted and sliced into strips lengthwise
- 1 tablespoon chopped red onion
- 1 to 2 tablespoons crumbled feta cheese
- Sour cream or plain Greek yogurt to serve on the side (optional, not shown)
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Preparation
Chef’s notes
Recipe adapted from Mark Bittman’s beans ‘n greens burrito in The Food Matters Cookbook and Ashley’s jalapeno and lime marinated kale tostada.
Make it vegan:
Omit the feta.
Make it gluten free:
Use a gluten-free tortilla.