Kale and Feta Burrito

Kale and Feta Burrito
Kale and Feta Burrito

Tim McGeever

Kale and Feta Burrito

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:

453 kcal

Daily value:

23%

Servings:

2
  • Carbohydrate, by difference 86 g
  • Protein 12 g
  • Total lipid (fat) 8 g
  • Vitamin A, IU 63 IU
  • Vitamin A, RAE 19 µg
  • Vitamin D 2 IU
  • Alanine 1 g
  • Arginine 1 g
  • Ash 2 g
  • Aspartic acid 1 g
  • Calcium, Ca 85 mg
  • Cholesterol 13 mg
  • Choline, total 2 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 3 g
  • Folate, DFE 26 µg
  • Folate, food 26 µg
  • Folate, total 26 µg
  • Glutamic acid 2 g
  • Glycine 1 g
  • Iron, Fe 1 mg
  • Leucine 1 g
  • Lysine 1 g
  • Magnesium, Mg 155 mg
  • Manganese, Mn 6 mg
  • Niacin 8 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 435 mg
  • Potassium, K 314 mg
  • Proline 1 g
  • Retinol 19 µg
  • Selenium, Se 19 µg
  • Serine 1 g
  • Sodium, Na 212 mg
  • Sugars, total 1 g
  • Valine 1 g
  • Water 14 g
  • Zinc, Zn 3 mg
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