Beans 'n' Greens Burritos

Beans 'n' Greens Burritos

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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
  • 1
    onion, chopped
  • 3-4 clove
    garlic, minced
  • 2
    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

How to Make Beans 'n' Greens Burritos


  1. sauté onion and garlic in oil until onion is tender. Add jalapenos and cook 2-3 minutes more.
  2. Add kale and sprinkle with spices. Cook approximately 5 minutes or until kale is tender.
  3. Stir in black beans. Add reserved liquid as necessary; cook until heated through.
  4. Serve in warm tortillas with your favorite fixings!
  5. Note: 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!

Printable Recipe Card

About Beans 'n' Greens Burritos

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

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