Kale and Feta Burrito

Kale and Feta Burrito
Tim McGeever

Ingredients

  • One  15-ounce can pinto beans, drained and rinsed
  •   Salt, to taste
  • 1 Tablespoon  olive oil
  • red onion, chopped
  • 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 Tablespoons  crumbled feta

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.

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!

 

Nutrition

Calories per serving:

669 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

33%

Servings:

2
  • Fat 35g 53%
  • Carbs 211g 70%
  • Saturated 9g 43%
  • Fiber 39g 155%
  • Trans 0g
  • Sugars 16g
  • Protein 56g 112%
  • Cholesterol 25mg 8%
  • Sodium 2,089mg 87%
  • Calcium 919mg 92%
  • Magnesium 356mg 89%
  • Potassium 2,646mg 76%
  • Iron 13mg 75%
  • Zinc 7mg 44%
  • Phosphorus 1,107mg 158%
  • Vitamin A 20,390IU 408%
  • Vitamin C 251mg 419%
  • Thiamin (B1) 1mg 81%
  • Riboflavin (B2) 1mg 45%
  • Niacin (B3) 10mg 52%
  • Vitamin B6 1mg 57%
  • Folic Acid (B9) 542µg 136%
  • Vitamin B12 0µg 8%
  • Vitamin D 0µg 0%
  • Vitamin E 6mg 30%
  • Vitamin K 1,430µg 1,788%
  • Fatty acids, total monounsaturated 16g
  • Fatty acids, total polyunsaturated 6g
See detailed nutritional info Have a question about nutritional data? Let us know.

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