These Black Bean and Kale Burritos with Avocado Crema are hearty and nutritious, filled with sautéed kale, zucchini, and black beans, cooked in flavorful Mexican spices and finished with a zesty Avocado Crema! Easy to make, this tasty twist on veggie burritos makes a big batch for the whole family and sometimes leftovers for later!
Tips for success
- Don’t overstuff burritos. If you’re making grilled-stuffed burritos, don’t overfill them or it will be difficult for the edges tucked in.
- Watch out for colorful tortillas. Usually those seemingly healthier “sun-dried tomato” or “spinach” tortillas are red and green not because of tomatoes and spinach but because of artificial dyes.
Recipe FAQ
Are canned beans less nutritious?
Nope! Home-cooked beans are more flavorful but none of the nutrients are lost during the canning process.
Can lettuce be used instead of kale?
Yes! If you’re using lettuce, thinly slice and add with the toppings before rolling tortilla.
Can this recipe be oil-free?
Absolutely! For sautéing, simply use a splash of water or vegetable broth instead of oil.
Health Tip: Avoid buying rice from southern states, as the rice crops may be contaminated with arsenic from cotton crops of yore. California is always a safe bet.
Fun Fact: Fun fact: Did you know that kale is an excellent source of calcium? One cup of cooked kale has 177–349 mg of calcium, while one cup of raw kale provides about 90–137 mg.
Health Tip: Watch out for colorful tortillas! Those “sun-dried tomato” or “spinach” tortillas are usually red and green not because of tomatoes and spinach but because of artificial dyes.
Other Mexican-inspired recipes
If you love Mexican flavors, try my other recipes!
- Homemade Refried Beans
- Mango-Lime Salsa
- Black Bean and Yellow Rice Burritos
- Instant Pot Mexican Pinto Beans
- Garden Fresh Pico de Gallo
- Fluffy Mexican Rice (Arroz Rojo)
Black Bean and Kale Burritos with Avocado Crema
These Black Bean and Kale Burritos are hearty and nutritious, filled with sautéed kale, zucchini, and black beans, cooked in flavorful Mexican spices and finished with a zesty Avocado Crema! Easy to make, this tasty twist on veggie burritos makes a big batch for the whole family and maybe leftovers for later!
Servings: 6 servings
Ingredients
- 1 cup dry rice, long grain white or basmati
Black Beans & Kale filling
- 29 oz oz can black beans strained and rinsed or 3 cups fresh cooked beans
- 1 tsp avocado oil
- ½ of a red onion diced
- ½ of a jalapeño minced (omit ½ or all seeds)
- 6 cloves Garlic minced
- 4 cups Kale chopped (it seems like a lot but it cooks down!)
- 1 small zucchini, sliced and quartered (about 1 ½ cups)
- ½ cup water
- 1 Tbsp chili powder
- 1 Tbsp cumin
- ½ tsp salt (more to-taste)
- 2 tsp rosemary
- 2 tsp dried oregano
Avocado Crema
- 1 avocado
- 2 tsp lime juice
- ¼ cup cilantro
- 1 slice jalapeño
- pinch of salt to taste
- ½ cup water
- 2 Tbsp vegan sour cream or Vegenaise (optional, but delicious)
Simple Pico de Gallo
- 2 tomatoes diced
- 1/3 of a red onion diced
- ½ of a jalapeño ½ or all seeds removed
- 1 Tbsp cilantro chopped
- 2 tsp lime juice
- pinch of salt
Instructions
- Rice: Cook 1 cup long grain white rice or white basmati according to package directions. (Or use another rice of choice.)
- If using canned black beans, drain and rinse beans in colander and set aside. If using fresh cooked beans, rinsing is not necessary.
- Heat a large pot on medium heat. Once hot, add 1 tsp oil, onions, and jalapeño, and cook until softened, about 7 minutes. Stir in garlic, kale, black beans, all the spices and ¼ cup water (adding more if needed). Cook until kale softens, about 10 minutes, then turn off heat.
- Avocado Crema: Meanwhile, place everything under "Avocado Crema" in a food processor or high speed blender and blend until creamy. Add anything more to-taste.
- Grill burritos: Heat skillet on medium heat. Build tortillas with Black Bean and Kale filling, cooked rice, pico de gallo, then a generous drizzle of avocado crema (careful not to overstuff tortilla!). Roll tortilla by tucking in the sides first and then rolling into a burrito and carefully placing seam-side on heated skillet. Cook until first side browns (this will seal the burrito), then gently roll to the other side. Alternatively, you can brown both sides of the tortilla first and then build your burrito and use your hands to hold it together. Enjoy!
Notes
Black Bean and Kale mix will keep in the fridge in a well-sealed container for up to 5 days. When reheating, you may need to add a splash of water.
Did you enjoy these Black Bean and Kale Burritos? I’d love to hear! Leave me a comment below! 🙂
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