Grammy's Kitchen · Burritos · Kale and Black Bean Burritos
One of 111 burritos recipes we measured
from cookieandkate.com
30 cooks on cookieandkate.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 13% | 1% |
| vegetables and beans | 99% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces | |
| 6 g | 1 tablespoon cilantro, roughly chopped |
| 5 g | 2 teaspoons seeded and finely chopped fresh jalapeño (optional) |
| Big squeeze of fresh lime juice | |
| Splash of olive oil | |
| Pinch of ground cumin | |
| Dash of chili powder | |
| Dash of sea salt | |
| 90 g | 1/2 cup cooked or canned black beans, rinsed and drained |
| 3 g | 1 clove garlic, minced or pressed |
| 25 g | 1 small (8 inch) whole wheat tortilla |
| 100 g | 1/2 small avocado, pitted and sliced into strips lengthwise |
| 10 g | 1 tablespoon chopped red onion |
| 11 g | 1 to 2 tablespoons crumbled feta cheese |
| Sour cream or plain Greek yogurt to serve on the side (optional, not shown) |
Method: 4 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“OMG I can't believe I have had this recipe in my to make now folder for 5 years - mourning all of the incredibly delicious boldly flavored burritos I could have enjoyed in that time not to mention the ahem few bunches of unused kale that I could have rescued f” — a cook, 5.0★
“I have made this meal over a dozen times over the course of the year. Adjusting it a bit to my own taste but for the most part sticking to the list of items and measurements as they are written, it is easily one of the more delicious, nutritious, and life-sust” — a cook, 5.0★