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.)
📖 Printable Recipe
Kale and avocado burritos
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Print Pin CommentIngredients
- 1 very large handful curly kale
- 1 tablespoon oil
- 2 cloves garlic minced
- ¼ teaspoon 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
sk says
I was a bit skeptical, but I just tried it. Substituted Swiss chard (and a bit of arugula). A satisfying combo. :)
I'd say pan warming the tortillas is crucial, though!
Becca @ Amuse Your Bouche says
Great idea to warm the tortillas! Thanks for your comment, glad you enjoyed them :)
Margot @ Coffee & Vanilla says
What a delicious and healthy burritos. I would never thing of using kale like lettuce but this is truly great idea! Thanks for sharing ;)
Theresa Everard says
Love the look of this recipe and others with kale but I live in Cyprus and can't get kale. Is there anything else similar that would work please
Becca @ Amuse Your Bouche says
Definitely, any similar leafy green would work just fine! Spinach, spring greens, green cabbage?
Theresa Everard says
Thanks Becca will give it a try
Alifemoment says
Wow, the avocado gives them the creamy effect, i love your burritos, they look great,
I'm getting hungry right now :)
Nazima says
These look delicious. Such a nutritious and satisfying lunch. Will be keeping this in mind for packed lunches. I do like Kellie's quesadilla idea too
Emily @amummytoo says
I am a bit addicted to wholemeal wraps at the moment, and have loads in the freezer, so I think I'll use one to make this tomorrow for lunch. Looks delish. Pinned :)