You know what’s awesome? Weather that isn’t in the negative degrees! The past couple days, it’s been above zero here, which is starting to get me into that festive, it’s-almost-spring mood!
Logan had been bugging me to make burritos again, since they’re probably his favorite food. In fact, in an earlier discussion we had on what your last meal in life would be, he seriously considered burritos. As for me? I couldn’t even come anywhere close to narrowing it down!
Burritos are the epitome of fast, easy comfort food, at least to Logan and I. We eat burritos on a regular basis (often this black bean and sweet potato burrito), but today we were in the mood for a classic rice and bean burrito. And since we happened to have a stash of kale in the fridge, that naturally got thrown in the mix to make a happy, healthy and delicious burrito!
Bean, Rice and Kale Burrito Recipe
Makes 6 servings
1 and 1/2 c. brown rice, uncooked
3 c. vegetable broth (or 3 c. water + 1 bouillon cube)
6 cloves garlic, pressed
2 16-oz cans pinto beans, rinsed and drained (or 4 c. cooked pinto beans)
1/4 c. water
1 tbsp chili powder
1 tbsp soy sauce
1 tsp red wine vinegar
3 packed c. kale, chopped
1/2 tbsp olive oil
1/4 tsp salt
1-2 tbsp freshly-squeezed lemon juice
6 large flour tortillas
1-2 avocados, peeled, pitted and mashed with a fork
1. Combine the brown rice, vegetable broth and garlic in a covered pot and bring to a boil. Turn heat to low and simmer for the amount of time your brown rice package suggests, typically 45-55 minutes. Fluff with a fork and set aside.
2. In a medium pot, mash the pinto beans with a potato masher, leaving some texture. Stir in the water, chili powder, soy sauce and red wine vinegar. Cook the mixture over medium-low heat until it develops a paste-like consistency, stirring frequently, about 10-15 minutes. Set aside.
3. In a large bowl, combine the kale, oil and salt, and massage the kale with your hands to soften the leaves. Once it’s softer and reduced in size, add the lemon juice and mix. Set aside.
4. It’s assembly time! Start by layering about 1/3 c. of the rice across the bottom half of a flour tortilla.
At this point, you can grab it with ease and devour the delicious burrito! With practice, you’ll get really good at sealing the sides so that you don’t have a supremely messy eating experience. Not that those aren’t fun.
You can also slice it on the diagonal, like so:
See you later, and hope spring’s peeking out where you happen to live!