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Bean Burritos with Kale Salad

A Quick and Easy High Protein Nutritious Vegan Meal

Prep time: 20 minutes

Cook time: 15 minutes


Ingredients


Guacamole:

3 avocados pitted and mashed

2 roma tomatoes diced

1 juiced lime

Salt and pepper to taste




Salad:

1 bunch of chopped kale

1 sliced McIntosh apple

¼ cup of slivered almonds

¼ cup of pumpkin seeds

10 cherry tomatoes sliced in half

2 carrots peeled





Dressing:

3 tablespoons of extra-virgin olive oil

1 tablespoon of balsamic vinegar

1 tablespoon of nutritional yeast

1 tablespoon of Dijon mustard

1 teaspoon of minced garlic

Beans:


2 cans of mixed bean medley

½ cup of rinsed arugula

2 onions diced

A pinch of ground cayenne pepper

1 ½ tablespoons of ground cumin

½ teaspoon of paprika

½ teaspoon of cinnamon

¼ teaspoon of oregano

¼ teaspoon of curry powder

⅓ cup of water

Salt and pepper to taste


Instructions



Preparation

Guacamole: Mix all the ingredients together in a small bowl with a spoon.


Salad: Rinse and massage the kale under cold water thoroughly. Then, chop up the kale and dry it off using a salad spinner. Combine with the rest of salad ingredients in a medium sized bowl.


Dressing: Shake up the ingredients in a small glass jar, and then pour it in on the salad. The salad should be well tossed to help break down the kale some more. Do this step right before eating the salad.


Beans: Open the cans of beans with a can opener and transfer to a strainer to rinse them thoroughly under cold water.


Cooking

Beans: Using a frying pan, cook the diced onions on medium heat until they become translucent and then add in the beans. At this point, add in the spices and continue cooking the beans until desired texture is obtained. If the beans start to dry out, add in the ⅓ cup of water. Add in the arugula several minutes after adding in the beans to the pan as it cooks down quite quickly.


Serving

Serve the fried beans on a whole grain or corn tortilla. Add the guacamole in it as well as any other desired toppings like corn, some fresh cilantro, tomatillo, etc. Have the kale salad on the side as an accompanying dish.


Nutritional Basics


Fats: Avocados and EVOO (from dressing)

Carbohydrates: Arugula, Kale, Carrots, Apple, Tortilla

Protein: Pumpkin seeds, Nutritional Yeast, Almonds, Beans


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