Serrano Black Bean Burrito

Recipe Information

Ingredients

• 1 can black or kidney beans, drained
• 2 cups diced tomatoes
• 2 medium red bell peppers, sliced
• 1 cup frozen sweet corn
• 2 cups kale, chopped
• 1 tsp coconut oil
• 3 tbsp nut or seed butter
• 1–2 tsp taco seasoning
• ½ tsp salt
• 3–4 whole wheat tortillas

Instructions

Step 1

Slice the bell peppers and tomatoes. Drain the beans and chop the kale into small pieces.

Step 2

Heat the coconut oil in a frying pan over medium heat.

Step 3

Add the bell peppers, tomatoes, sweet corn, and kale to the pan. Cook for about 6 minutes, stirring occasionally.

Step 4

Stir in the taco seasoning, drained beans, and salt. Cook for another 2 minutes.

Step 5

Spread the nut or seed butter evenly onto each whole wheat tortilla.

Step 6

Spoon the vegetable and bean mixture evenly onto the tortillas.

Step 7

Roll the tortillas burrito-style and toast them in the same pan for 2–3 minutes until lightly browned. Another of my favorite wraps for a flavorful, portable lunch.

Nutrition Facts

Cost Information