So, there was a kale and black bean burrito that I really liked to make a lot...before I was vegan. It had feta. Sad face. I've been missing this burrito and was really craving it the other day. So I set out to make it...with no mo' feta tho'. Who needs feta? I replicated that same bright and briny feta-y kick with miso instead! This burrito is so fantastic. Warm, garlicky mashed black beans and seasoned miso kale compliment each other perfectly. Avocado lends a rich and creamy bite while red onions offer a little crunch.
If you haven't tried a kale and black bean burrito yet, it's time to get your butt in gear and see what you've been missing!
Miso Kale & Black Bean Burritos
Inspired by Cookie + Kate
Serves 4
- 1 large bunch of kale, de-stemmed and chopped
- 1/4 cup cilantro, chopped
- 1 Tbsp. olive oil
- 1 Tbsp. miso paste (I like red)
- 1/2 tsp. ground cumin
- 1/4 tsp. chili powder
- 1/4 tsp. kosher salt
- sprinkle of ground black pepper
- 1 lime, juiced
- 2 15 oz. cans of black beans, drained and rinsed
- 1/4 cup water
- 1-2 large garlic cloves, minced
- 4 large burrito-sized flour tortillas
- 1 avocado, diced
- 1/4 cup red onion, minced
In a large bowl, mix together the chopped kale and cilantro.
In a small bowl, whisk together the olive oil through and including lime juice making sure the miso paste gets well incorporated. Now, drizzle the sauce over the kale mixture and toss to evenly coat .
In a medium bowl, add the black beans. Mash them with a fork, or use the best kitchen tools you have, your hands (washed first, please)! Then, stir in the garlic and water. Microwave for about 1-2 minutes, or until warm.
Dice up the avocado and red onion and set aside.
Coat a large frying pan with a nonstick cooking spray and heat over medium-low. Add one tortilla and press it into the pan. Then, add a scoop of beans and smooth it out somewhat into a rectangle in the middle of the burrito. Allow to heat for about 1 minute ensuring the tortilla doesn't burn.
Remove from heat when the tortilla is just barely crispy and very slightly golden brown. You don't want it too crispy or it will crack when rolled.
Place the tortilla on a table or large plate. Add a heap of the kale mixture and top with the avocado and onion.
Now, carefully roll the burrito. Fold in the left and right sides first, then tuck the side closest to you over the mixture, to the other side. Roll the burrito away from you to complete the roll.
Repeat with remaining ingredients.
Feel free to serve with sour cream or even guacamole!
In truth I was listening to mostly more classical Christmas music (don't hate me!) but now it's Jaymay – Blue Skies
[yumprint-recipe id='42']
