Description
A vibrant and nutritious Kale and Black Bean Burrito packed with fresh greens, creamy avocado, and flavorful spices. Perfect for a quick and healthy meal, this burrito combines marinated kale with seasoned black beans, topped with tangy feta and red onion, all wrapped in a whole wheat tortilla.
Ingredients
Kale Marinade
- 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
Bean Mixture
- ½ cup cooked or canned black beans, rinsed and drained
- 1 clove garlic, minced or pressed
Assembly
- 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)
Instructions
- Marinate Kale: In a bowl, combine the kale, cilantro, jalapeño, lime juice, olive oil, cumin, chili powder, and sea salt. Mix thoroughly to evenly coat the kale with the marinade. Set aside to let the flavors meld and the kale to soften slightly.
- Prepare Black Beans: Warm the black beans and minced garlic with a couple of tablespoons of water in a small saucepan over medium-low heat, optionally sautéing the garlic in olive oil first for enhanced flavor. Stir occasionally, adding water as necessary to keep from drying out. Mash the beans slightly with a fork and season with salt to taste. Alternatively, heat the beans and garlic in a microwave-safe bowl, adding water as needed and stirring well.
- Warm Tortilla: Heat the whole wheat tortilla either in a skillet over medium heat for a few seconds on each side or briefly in the microwave until warm and pliable.
- Assemble Burrito: Lay the warmed tortilla flat and spread the black bean mixture evenly in the center. Add the sliced avocado and marinated kale on top, reserving any excess kale for a side salad. Sprinkle with chopped red onion and crumbled feta cheese.
- Roll Burrito: Fold the bottom edge of the tortilla up over the fillings, then fold in both sides towards the center. Continue rolling until fully enclosed. Place the burrito seam side down on a plate for stability. Optionally, slice the burrito in half for easier eating.
- Serve: Serve the burrito immediately with a side of sour cream or plain Greek yogurt, if desired, to add creaminess and balance the spice.
Notes
- Adjust the jalapeño quantity or omit it for less heat.
- Using canned black beans saves time; just rinse well to reduce sodium.
- Warm the tortilla well to prevent cracking when rolling.
- Optional sour cream or Greek yogurt adds a cooling contrast.
- Extra marinated kale can be served as a side salad for more greens.
