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.


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. 




Calories per serving:

669 calories

Dietary restrictions:

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

Daily value:



  • Fat 17g 27%
  • Carbs 105g 35%
  • Saturated 4g 21%
  • Fiber 19g 77%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 8g
  • Polyunsaturated 3g
  • Protein 28g 56%
  • Cholesterol 13mg 4%
  • Sodium 1,045mg 44%
  • Calcium 459mg 46%
  • Magnesium 178mg 44%
  • Potassium 1,323mg 38%
  • Iron 7mg 37%
  • Zinc 3mg 22%
  • Phosphorus 554mg 79%
  • Vitamin A 525µg 58%
  • Vitamin C 126mg 209%
  • Thiamin (B1) 1mg 41%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 5mg 26%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 271µg 68%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 15%
  • Vitamin K 715µg 894%
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