Kale and Bean Burrito
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INGREDIENTS
- 4 Flour tortillas
- 1 can kidney beans
- 1 Can butter beans
- 1 can Chopped tomatoes
- 250 ml Vegetable bouillon
- 1 Onion
- 3 Handfuls Kale
- 1 Tsp Cumin
- 1 pinch Chilli flakes
- 3 cloves Garlic
- 50 G Cheddar cheese
INSTRUCTIONS
Preheat oven to 200c. Finely chop the onion and garlic. Fry with the cumin and chilli until softened. Add the beans, tomato, kale and simmer for about 10 mins. Meanwhile, sprinkle the tortillas with water and heat them in the oven for about three minutes, wrapped in foil, to make them more malleable.
Place a quarter of the mixture on each tortilla, sprinkle with grated cheese, and fold in on four sides to make the burrito. Transfer to a baking tray, folded side down, and bake until the tortillas are brown and crunchy.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (495g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1063 | ||
| Calories from Fat: 238 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26.5g | 35 % | |
| Saturated Fat 8.1g | 40 % | |
| Monounsaturated Fat 12.3g | ||
| Polyunsanturated Fat 4.8g | ||
| Cholesterol 13.1mg | 4 % | |
| Sodium 2001.4mg | 69 % | |
| Potassium 958.1mg | 25 % | |
| Total Carbohydrate 170.3g | 50 % | |
| Dietary Fiber 16.1g | 64 % | |
| Sugars, other 154.2g | ||
| Protein 34.1g | 49 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1063
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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