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Bean burrito w/ kale and garlic lemon dressing
- V
- VG
- GF
- DF
I avoid using terms like superfood, but this combination of beans and kale is da bomb!
- Calories 539
- Fat 28 g
- Saturates 5 g
- Protein 18 g
- Carbs 64 g
- Sugars 8 g
- Fibre 20 g
Ingredients
- 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
Method
Prepare the beans or use leftovers- Soak beans in water for at least 8 hours.
- Place beans in pot and cover with water.
- Bring to a boil.
- Let it boil for 5 minutes. Drain and rinse beans.
- Place the beans back into the pot. Pour new water into the pot to cover beans by 1 inch.
- Bring to a boil.
- Reduce heat to medium, partly cover with lid, and let it boil for at least 45 minutes or until beans are soft. Stir occasionally.
- Once soft, turn off the heat and drain any remaining water.
- 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.
- Place chopped kale in a bowl. Add olive oil and pinch of salt.
- Next chop the avocado into cubes and put in the bowl.
- Slice the carrot into thin rounds and add in bowl.
- Add lemon juice in the bowl and stir.
- In each tortilla, layer the beans, then top with the kale mix.
- Replace black beans with any other bean, from great northern beans to chickpeas.
- Store leftover beans in fridge to eat later using different recipes.
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