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
  • Monounsaturated 16g
  • Polyunsaturated 6g
  • 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 1,050µg 117%
  • 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%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Be the first!

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...