Kale and Avocado Burritos

by Becca
2 servings
15 min

Okay, this is probably more of a kale and avocado wrap than a kale and avocado burrito, but since I have absolutely no idea what the heck a burrito actually is, let's just go with burrito.

Either way, my goodness this was amazing. Mashed avocado (yes!), garlicky sautéed kale (yes yes!), black beans (yeeees!) - and not much else, meaning very little washing up (I think I might explode). The combination is unbelievable - the avocado makes the whole thing taste really creamy, the kale gives a gorgeous texture, and the black beans are little nuggets of happiness dotted through the whole thing.

Oh, and did I mention that these burritos are vegan too? Avocado makes a great substitute for cheese or sour cream, as you get all the creaminess with none of the dairy.

Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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  • ▢ 1 very large handful curly kale
  • ▢ 1 tablespoon oil
  • ▢ 2 cloves garlic minced
  • ▢ 1/4 teaspoon hot chilli powder
  • ▢ Salt
  • ▢ Black pepper
  • ▢ 100 g cooked black beans
  • ▢ 1 small avocado
  • ▢ 2 large flour tortillas

Remove any tough stems from the kale, and chop the leaves.
Heat the oil in a frying pan, and add the minced garlic, chopped kale, and chilli powder (if using). Cook over a medium heat for a few minutes, stirring regularly, until the garlic is soft and fragrant and the kale has softened slightly. Season generously and add the black beans. Cook for another couple of minutes until the black beans are warm (alternatively, if you're serving your wraps cold, just add the beans and set aside).
Roughly mash the avocado, and spread it over the tortillas. Add the kale mixture, and roll the tortillas, tucking in one or both ends to seal.
Serve warm or cold.
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