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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.

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


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.