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 basmati or wild rice are my favorites
- large tortillas
Black Beans & Kale filling
- 2 - 14.5 oz cans of black beans strained and rinsed or 3 cups freshly cooked beans
- ½ of a red onion diced
- ½ of a jalapeño minced (omit ½ or all seeds depending on spice preference)
- 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
- ¼ 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
- 2 Tbsp vegan sour cream or Veganaise optional
- ½ cup water
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
- Rinse rice in a fine mesh strainer until water runs clear. Cook rice according to package directions.
- Prep all veggies before cooking. Drain and rinse black beans in colander and set aside.
- Heat large skillet with tall sides or large pot on medium heat in a splash of water or oil. Add onions and jalapeño, cooking until onion softens. Add garlic, kale, zucchini, black beans and ¾ cup water, and all spices and cook until kale softens, about 10 minutes. Then turn off heat.
- While veggie cook, place everything under "Avocado Crema" in a food processor or high speed blender and blend until creamy. Add anything more to-taste.
- Heat skillet on medium heat to cook burritos.
- For grilled-stuffed: 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.