Miso, Kale, and Black Bean Burritos
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.