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Miso, Kale, and Black Bean Burritos

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Before you take one look at this recipe’s title and write it off as “too healthy to taste good,” give it a real chance.  The flavor in these Miso, Kale, and Black Bean Burritos is outstanding.  Plus, let’s face it, you probably need to eat more kale.

Miso, Kale, and Black Bean Burritos

Miso, Kale, and Black Bean Burritos

Author: Heidi Boortz
Servings : 6

Ingredients

Burritos

  • 2 cans black beans 14.5 oz each, drained and rinsed
  • 7 oz kale chopped
  • 1/4 cup cilantro chopped
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp miso paste see notes
  • 3/4 tsp cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 2 Tbsp lime juice
  • 1 Tbsp bottled minced garlic
  • 12 each 100% whole grain soft flour tortilla

90/10 Guacamole

  • 2 avocado ripe
  • 1 tomato
  • 1 yellow onion
  • 3 Tbsp cilantro
  • pickled jalapeno slices to taste, see notes
  • 1 Tbsp bottled minced garlic
  • lime juice to taste, see notes
  • salt to taste, see notes

Instructions

Burritos

  • Mash beans. Set aside.
  • Combine chopped kale and cilantro in a medium bowl.
  • Combine olive oil, miso, cumin, chili powder, kosher salt, black pepper, and 2 tablespoons lime juice in a small bowl. Mix well. Add dressing to kale mixture and toss well to coat.
  • Spread about 3 Tablespoons mashed beans onto 1 tortilla. Top with about 1 cup of the kale mixture and about 3 Tablespoons guacamole. Roll up. Repeat with remaining tortillas and fillings.
  • Heat large skillet over medium heat. Add 3-4 burritos to the pan. Cook about 2 minutes per side, just enough to brown the tortillas a little.

90/10 Guacamole

  • Mash avocados and dice tomatoes. Chop cilantro. Dice onion. Combine all ingredients in a medium bowl.

Notes

We used Cold Mountain Mellow White Miso Paste for testing purposes.  For the guacamole, we used 3 Tablespoons pickled jalapenos, 1 Tablespoon lime juice, and 1 teaspoon salt.
Tried this recipe?Let us know how it was!
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