Recipes/ Recetas

2 days of Bean and Kale burritos🌯

So after a Super Bowl Mexican feast, I decided to go vegetarian for a week. We had Carne Azada this Super Bowl, as many Hispanic BBQs call for. Although, it is totally not unhealthy to eat Carne Azada (after all, it’s grilled protein) , sometimes our bodies just need to detox from animal products. Naturally, I don’t eat much meat anyway. I ate less than half of the meat. So with the perks of detoxing from meat, comes fun recipe digging. Off course, I always look for EASY and QUICK recipes since I usually try to whip something after a long day at work. I literally made these burritos in no more than ten minutes. Even my toddler had some.

I found this amazing recipe at one of my favorite recipe websites: Cookie and Kate. If you check out her website, you will be highly satisfied! I modified this recipe just a bit!

Day 1 Vegetarian Burrito: Black Bean and Kale

Ingredients:

  1. About 2-3 leaves of Organic Kale, cut in small pieces, stem removed.
  2. 1 can of Organic Black beans – no sodium added.
  3. Garlic
  4. Extra Virgin Olive oil
  5. 1 tsp of ground cumin
  6. 1 tsp of chili powder
  7. 1/4 cup of lemon juice
  8. Half of a Serrano pepper, diced
  9. 1/4 cup of cilantro, diced.
  10. Whole wheat tortilla
  11. Feta cheese (omit for vegan)
  12. 1 small avocado

First thing, marinate the kale! Yes, you heard right. You will not cook the kale at all! And it tastes better than any kale I’ve ever had. The marination recipe is as follows:

  1. Combine the lemon, ground cumin, chili powder, Serrano pepper, cilantro, and extra virgin olive oil in a bowl. Mix well. Add kale leaves in the bowl and mix. Let it sit for a while.
  2. While the kale marinated, start with the black beans. Rinse the black beans and place them in a pot with some extra virgin olive oil and about 1/4 cup of water. Add a piece of garlic. Add some salt and pepper to your liking. Cook in medium heat.
  3. Once the beans are a little cooked, mash the beans. I usually add a little more extra virgin olive oil at this point to keep beans from getting dry. Turn off the pot as soon as you fry them for a few seconds. Canned beans are usually cooked fast.
  4. Now, warm up your whole wheat tortilla in a “comal” or microwave if you wish.
  5. Serve some beans on the tortilla. Add some of the kale. Add pieces of avocado and feta cheese.
  6. Enjoy!!!

Day 2 Vegetarian Burrito: Pinto beans and Kale

I used the left over kale for this day. On the second day, the kale was even more marinated so it was sooooo good! Instead of using black beans, I used mama’s refried pinto beans (recipe on how to make traditional pinto beans coming here soon). I also added some yummy homemade green salsa! And it was SOO GOOD!

I think I’m going to love Vegetarian Mexican food! 😏

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