Kale/Spinach & Black Bean Burritos

Ingredients

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

• Kale

  Scotch, raw

  1 cup, chopped or 67g

• Spinach

  Raw

  1 cup or 30g

• Canned black beans

  Low sodium, drained

  ½ cup or 130g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Feta cheese

  ⅛ cup, crumbled or 19g

• Onions

  Raw

  1 tbsp chopped or 10g

• Garlic

  Raw

  1 cloves, minced or 3g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lime juice

  Raw

  1 tbsp or 15g

• Chili powder

  Spices

  ⅛ tsp or 0.3g

• Cumin

  Spices, cumin seed

  ⅛ tsp, ground or 0.4g

• Salt

  Table

  1 dash or 0.4g

Directions

1. In a bowl, combine the chopped spinach, cilantro, (chopped 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. 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 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 oven for a few seconds. Top the tortilla with the black bean mixture, sliced avocado and marinated spinach (you may end up with more spinach than will fit in your burrito, which you can serve on the side as a salad). Top with chopped 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. Slice in half if desired and serve.

Similar Foods

• Kale and Black Bean Burritos
• Delicious Black Bean Burritos
• Black Bean Veggie Burritos
• Black Bean Quinoa Burrito
• Butternut Squash and Black Bean Kale Salad
• Crispy Black Bean and Rice Burritos