Beans 'n' Greens Burritos Recipe

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Beans 'n' Greens Burritos

Lisa Tucker


Here's another family favorite from the Food Matters Cookbook! All credit to Mark Bittman for the combination of flavors here, what I have posted is slightly modified from the original. While this is a great burrito recipe, the filling is pretty versatile; use it to fill any kind of tortilla, make it up early in the day and create AMAZING quesadillas for dinner or layer it in baking dish with cheese and corn tortillas for a simple enchilada(ish) casserole!

★★★★★ 1 vote
20 Min
20 Min


2 Tbsp
olive oil
onion, chopped
3-4 clove
garlic, minced
jalapenos, fresh; seeded and chopped
1 1/2 tsp
chili powder
1 tsp
salt and pepper to taste
1 lb
fresh kale, chopped
2 c
cooked black beans with liquid
whole wheat flour tortillas, warmed
your favorite burrito extras like cheese, salsa etc


1sauté onion and garlic in oil until onion is tender. Add jalapenos and cook 2-3 minutes more.
2Add kale and sprinkle with spices. Cook approximately 5 minutes or until kale is tender.
3Stir in black beans. Add reserved liquid as necessary; cook until heated through.
4Serve in warm tortillas with your favorite fixings!
5Note: I frequently use canned black beans when I'm short on time. Rinse and drain 2 cups worth. If you need to add liquid, a little vegetable or chicken broth does nicely!

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #kale