4
1 rating

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.

Ingredients

  • 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

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!

 

Nutritional Facts
Servings2
Calories Per Serving531
Total Fat15g24%
Sugar8gN/A
Saturated5g25%
Cholesterol20mg7%
Protein22g43%
Carbs82g27%
Vitamin A536µg60%
Vitamin B120.4µg6.5%
Vitamin B60.8mg40.3%
Vitamin C127mg100%
Vitamin E4mg19%
Vitamin K718µg100%
Calcium408mg41%
Fiber18g71%
Folate (food)217µgN/A
Folate equivalent (total)217µg54%
Iron6mg32%
Magnesium189mg47%
Monounsaturated7gN/A
Niacin (B3)4mg18%
Phosphorus535mg76%
Polyunsaturated2gN/A
Potassium1312mg37%
Riboflavin (B2)0.4mg23.8%
Sodium1226mg51%
Thiamin (B1)0.4mg27.2%
Zinc3mg23%