Bean burrito w/ kale and garlic lemon dressing


Bean burrito w/ kale and garlic lemon dressing

0.0 rating
  • V
  • VG
  • GF
  • DF
I avoid using terms like superfood, but this combination of beans and kale is da bomb!
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:5 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

  • Calories 539
  • Fat 28 g
  • Saturates 5 g
  • Protein 18 g
  • Carbs 64 g
  • Sugars 8 g
  • Fibre 20 g
  • 2 cups black beans, cooked
  • 4 cups kale, finely chopped
  • 4 wheat tortillas
  • 2 carrots, peeled and sliced
  • 2 avocados, sliced
  • 2 cloves garlic
  • 4 tbsp olive oil
  • Juice of 2 lemons
  • Salt and pepper to taste
Prepare the beans or use leftovers
  1. Soak beans in water for at least 8 hours.
  2. Place beans in pot and cover with water.
  3. Bring to a boil.
  4. Let it boil for 5 minutes. Drain and rinse beans.
  5. Place the beans back into the pot. Pour new water into the pot to cover beans by 1 inch.
  6. Bring to a boil.
  7. Reduce heat to medium, partly cover with lid, and let it boil for at least 45 minutes or until beans are soft. Stir occasionally.
  8. Once soft, turn off the heat and drain any remaining water.
Assemble burritos
  1. Warm tortillas in a dry skillet or drape each tortilla over one or two bars in the oven and bake until crispy, 4 to 8 minutes.
  2. Place chopped kale in a bowl. Add olive oil and pinch of salt.
  3. Next chop the avocado into cubes and put in the bowl.
  4. Slice the carrot into thin rounds and add in bowl.
  5. Add lemon juice in the bowl and stir.
  6. In each tortilla, layer the beans, then top with the kale mix.
  1. Replace black beans with any other bean, from great northern beans to chickpeas.
  2. Store leftover beans in fridge to eat later using different recipes.


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