Ingredients
2leaves of kale washed and dried, stems removed and roughly chopped into bite-sized pieces
1tbspcilantroroughly chopped
2tspfresh jalapeñoseeded and finely chopped
fresh lime juice
olive oil
ground cumin
chili powder
sea salt
½cupblack beansrinsed and drained
1garlicminced or pressed
1whole wheat tortilla
½avocadopitted and sliced into strips lengthwise
1tbspred onionchopped
2tbspcrumbled feta cheese
sour creamor plain Greek yogurt, optional
Preparation
In a bowl, combine the kale, cilantro, jalapeño, lime juice, olive oil, cumin, chili powder, and sea salt. Mix well and set the bowl aside to marinate.
Warm the beans and minced garlic with a couple of tablespoons of water. Add little splashes of water as necessary. Use a fork to mash up the beans a little and add salt to taste, if necessary.
Warm the tortilla in a skillet or in the microwave for a few seconds. Top the tortilla with the black bean mixture, sliced avocado, and marinated kale. Top with red onion and feta.
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 with sour cream or plain Greek yogurt on the side.
