Kale, Squash & Black Bean Burrito
INGREDIENTS
  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 15
  • BLACK BEANS:
  • 3 Tbsp olive oil
  • 1 small onion, chopped finely
  • 2 cloves of garlic, peeled and minced
  • 1 (20 oz-591 ml) can black beans, rinsed and drained
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 1/2-1 tsp ground cumin
  • 1/2 tsp ground coriander
  • ACORN SQUASH:
  • 1/2 acorn squash
  • A bit of olive oil
  • Salt and pepper, to taste
  • ROASTED PEPPERS
  • 1-2 red peppers
  • A bit of olive oil
  • Salt and pepper, to taste
  • ASSEMBLY:
  • 1-2 kale leaves, stem removed and chopped into bite-sized chunks (optional)
  • A few lettuce of mizuna leaves (or arugula or lettuce or more kale), chopped into bite-sized chunks
  • 4 tortillas
  • 1 cup of cooked white rice
  • 1 ripe avocado, chopped or mashed
  • Salsa of your choice (or 1 cup chopped tomatoes)
  • 1 cup lightly packed fresh cilantro, chopped
  • Add a bit of cheese if you want (optional)
DIRECTIONS
  1. BLACK BEANS: In a small pot or cast-iron skillet, heat 1 Tbsp of olive oil over medium heat. Add half of the onion and all the garlic, and sauté a few minutes, until onion is translucent. Add the black beans, salt and pepper (to taste), ground cumin, and ground coriander. Sauté a few minutes more, just to warm up the beans. Turn off the heat and add the lime juice. Mix well and set aside.
  2. ROAST SQUASH & RED PEPPER: Line a baking sheet with parchment paper or aluminium foil and set aside. Preheat the oven to 400°F. Remove the top of the squash, slice in half, and scoop the seeds out of each half. Slice the squash into half moons about a 1/2 inch thick. Set aside.
  3. Now cut the bell peppers in half lengthwise. Discard the seeds and membranes.
  4. Place the squash and pepper in a large bowl, drizzle the olive oil and salt and pepper, then use your hands to toss the squash and peppers and evenly distribute the spices. Arrange the squash and peppers on a parchment lined baking sheet. Make sure to place peppers with their skin side up.
  5. Bake for 20 – 25 minutes until squash is soft and starting to brown. Half-way through, check to see if the red bell peppers are charred and blackened. If so, take them out (if not, leave them in until they are ready). When peppers are ready, remove from oven and instantly place only the red bell peppers in a bowl and cover with a kitchen towel to seal. Let it sit for 10 minutes. Once cool, remove and peel the outer skin off and cut in strips, lengthwise. Set aside.
  6. Remove the skin from the roasted squash and cut squash in cubes. Set aside.
  7. ASSEMBLY: Assemble by spreading the rice on the tortilla, then the beans, the squash, the avocado, the salsa (or tomato), the kale, the mizuna (or lettuce), and cilantro. If you want to be fancy, finish off each wrap by grilling them in a panini press a few minutes (optional). Enjoy!
RECIPE BACKSTORY
FEATURING: Squash (acorn, butternut or delicata OR sweet potato), onion, garlic, red pepper, lettuce (or arugula or mizuna), kale (optional), and cilantro (coriander). Another great burrito. There are a few steps but it comes together relatively quickly and is really yummy!