Kale and avocado burritos

Okay, this is probably more of a kale and avocado wrap than a kale and avocado burrito, but since I have absolutely no idea what the heck a burrito actually is, let’s just go with burrito.

Either way, my goodness this was amazing. Mashed avocado (yes!), garlicky sautéed kale (yes yes!), black beans (yeeees!) – and not much else, meaning very little washing up (I think I might explode). The combination is unbelievable – the avocado makes the whole thing taste really creamy, the kale gives a gorgeous texture, and the black beans are little nuggets of happiness dotted through the whole thing.

(obnoxious enough for you?)

The only other thing I added was a pinch of hot chilli powder to lift the creaminess up a level. Of course, if you’d rather a creaminess overload with nothing to cut through it, you’re very welcome to leave out the chilli powder. It would still be pretty special, but I liked the pop of flavour the chilli brought.

I served my wraps / burritos / bundles of joy / whatever we’ve decided to go with as a cold lunch, but if you wanted to make a dinner out of them, they’d be just as good (maybe even better?) if you baked them for a few minutes. The tortillas would crisp up a bit, and everything would be nice and warm. With a dollop of salsa and a side salad, they’d make a great Mexican-style dinner.

Oh, and did I mention that these burritos are vegan too? Avocado makes a great substitute for cheese or sour cream, as you get all the creaminess with none of the dairy.

(how many times can I say the word ‘creaminess’ in one blog post? Turns out it’s four. I think my aim for next time will be six.)

Print Recipe

Kale and avocado burritos

Prep Time10 mins

Total Time10 mins

Course: Light lunch

Servings: 2

Calories:

Author: Becca Heyes

Ingredients

• 1 very large handful curly kale
• 1 tbsp oil
• 2 cloves garlic minced
• 1/4 tsp hot chilli powder
• Salt
• Black pepper
• 100 g cooked black beans
• 1 small avocado
• 2 large flour tortillas

Instructions

• Remove any tough stems from the kale, and chop the leaves.
• Heat the oil in a frying pan, and add the minced garlic, chopped kale, and chilli powder (if using). Cook over a medium heat for a few minutes, stirring regularly, until the garlic is soft and fragrant and the kale has softened slightly. Season generously and add the black beans. Cook for another couple of minutes until the black beans are warm (alternatively, if you're serving your wraps cold, just add the beans and set aside).
• Roughly mash the avocado, and spread it over the tortillas. Add the kale mixture, and roll the tortillas, tucking in one or both ends to seal.
• Serve warm or cold.

You might also like my vegan caramelised butternut squash and quinoa burritos!