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KALE AND BEAN BURRITOS WITH HUMMUS AND AVOCADO

It's 7:30 PM. After a long work day, the last thing you want to do is get up and cook. It's moments like these when you really wish you could snap your fingers and food fairies would appear, whipping up a healthy dinner in just a blink of an eye. 

    

Sadly, the reality of those nights usually results in a frozen TV dinner or some quick takeout at a local greasy spoon. You end up spending more money than you have, eating a nutrient-empty dinner filled with fats and sad stuff, and then left feeling terrible about yourself, but nothing a glass of wine can't help you forget. 

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By planning ahead and storing your fridge with accessible ingredients, it's as if you've implanted food fairies in your very own kitchen. These kale and bean burritos are perfect: easy to make, nutrient dense, packed with all the right fats and so dang good. All you need is some fresh kale, avocado, frozen corn, canned beans, some spicy pepper jam, and hummus.

For the beans, you can either buy canned or soak your own. Soaking your own saves money and at times can be more sanitary, avoiding any chemicals or preservatives that may be found in cans but may take a little more time to prepare. To save time, , I used some canned kidney beans, but any type of bean will work fine. 

From start to finish, this recipe takes about 10 minutes, no messy clean up, plenty of adaptations, and it's so simple, a kid could do it. 

kale burrito

 KALE AND BEAN BURRITOS WITH HUMMUS AND AVOCADO

(makes 1 burrito) 

  • 1/2 cup kale, clean with stems removed and chopped 
  • 1 tsp pepper jam
  • 1 spoonful of hummus
  • 2 spoonfuls of frozen corn 
  • 2 spoonfuls of canned kidney beans
  • 1/2 avocado chopped

I opted for rice tortillas, but flour or sprouted tortillas serve as great substitutes.

Place beans and corn in a small bowl and set the tortilla on top. Place in the microwave for 40-50 seconds, stopping half way in between to flip the tortilla. Place the hummus and jam down to serve as the glue for toppings. Then add kale, corn, beans and avocado. 

You can even make extra and wrap and store them in a freezer. Simply reheat by removing plastic wrap and wrapping a damp paper towel around the burrito. Place in the microwave for 3-4 minutes or until thoroughly heated and top with fresh cilantro and a dollop of greek yogurt. 

 *** Helpful tip: Because gluten free varieties tend to fall apart easier when wrapping, I enjoy wrapping a paper towel/foil around the bottom of the burrito to prevent toppings from falling out! 

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