Kale And Feta Burrito

Name: Kale And Feta Burrito
Ingredients: one 15-ounce can pinto beans, drained and rinsed; salt, to taste; 1 tablespoon olive oil; 1 red onion, chopped; 1 bunch kale, torn into 2- to 3-inch pieces; dash of cayenne; two 8-inch flour (or spinach) tortillas, steamed lightly; 1 cup brown rice, cooked; 2-4 tablespoon crumbled feta

Tim McGeever|June 14, 2013 4:30 pm EST

4 (1 ratings)

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I shamefully admit that I am new to the kale wagon. I resisted the trend for quite a while, but recently caved and have since fallen head over heels for the leafy green love machine. When faced with the challenge of creating a vegetarian burrito that stood out from the pack, I immediately turned to kale for the starring role. Joined by sautéed red onions, pinto beans, brown rice and, wait for it — feta cheese — I knew I had found the cast of ingredients I needed. This one's a knockout. Click here to see 6 Burrito Recipes: Simple or Sophisticated, You Decide.

Servings

2

Ingredients

one 15-ounce can pinto beans, drained and rinsed
salt, to taste
1 tablespoon olive oil
1 red onion, chopped
1 bunch kale, torn into 2- to 3-inch pieces
dash of cayenne
two 8-inch flour (or spinach) tortillas, steamed lightly
1 cup brown rice, cooked
2-4 tablespoon crumbled feta

Directions

Heat the beans in a small saucepan over low heat. Add water and some salt to taste, if necessary.
Meanwhile, heat the oil in a saucepan over medium heat. Add the red onion and sauté until lightly browned, 6-7 minutes. Add the kale and continue cooking, stirring frequently until the kale begins to wilt. Season with the cayenne.
To serve, place a generous portion of rice, beans, kale, and onions, in the center of each tortilla. Top with feta before folding shut.
Enjoy!