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.