Kale and Black Bean Breakfast Burritos
By Russell SelanderPublished on November 6, 2019
Time
55 minutes
Yield
Serves 6
Ingredients
2 tablespoons cold-pressed extra-virgin olive oil, plus extra for serving1 small onion, chopped fine1 poblano chile, stemmed, seeded, and chopped fineSalt and pepper 2 garlic cloves, minced½ teaspoon ground cumin 1 (15-ounce) can black beans, rinsed¾ cup water 12 ounces kale, stemmed and chopped8 large organic eggs 2 tablespoons organic 1 percent low-fat milk or water6 (10-inch) whole-grain tortilla wraps1 tomato, cored and chopped fine
Before You Begin
Softening the tortillas in the microwave makes them easy to roll. Serve with hot sauce if desired.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, poblano, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in beans and ½ cup water and cook until beans are heated through, about 4 minutes. Off heat, mash half of beans to chunky paste; transfer all the mixture to bowl and cover to keep warm. Wipe out skillet.
- In now-empty skillet, heat 2 teaspoons oil over medium-high heat until shimmering. Add kale and ¼ teaspoon salt, cover, and cook until kale begins to wilt, about 2 minutes. Stir in remaining ¼ cup water, cover, and cook until kale is tender, 2 to 4 minutes; transfer to second bowl. Wipe out skillet.
- Beat eggs, milk, ¼ teaspoon salt, and ¼ teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow.
- Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until shimmering. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of pan, 1½ to 2½ minutes. Off heat, gently stir in kale and constantly fold eggs and kale until eggs have finished cooking, 30 to 60 seconds. Cover to keep warm.
- Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Lay warm tortillas on counter and spread bean mixture evenly across center of each tortilla, close to bottom edge. Top with kale-egg mixture then sprinkle with tomato and drizzle with oil to taste. Working with 1 tortilla at a time, fold sides then bottom of tortilla over filling, then continue to roll tightly into wrap. Serve immediately.
Time
55 minutesYield
Serves 6Ingredients
2 tablespoons cold-pressed extra-virgin olive oil, plus extra for serving
1 small onion, chopped fine
1 poblano chile, stemmed, seeded, and chopped fine
Salt and pepper
2 garlic cloves, minced
½ teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
¾ cup water
12 ounces kale, stemmed and chopped
8 large organic eggs
2 tablespoons organic 1 percent low-fat milk or water
6 (10-inch) whole-grain tortilla wraps
1 tomato, cored and chopped fine
Test Kitchen Techniques
Ingredients
2 tablespoons cold-pressed extra-virgin olive oil, plus extra for serving
1 small onion, chopped fine
1 poblano chile, stemmed, seeded, and chopped fine
Salt and pepper
2 garlic cloves, minced
½ teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
¾ cup water
12 ounces kale, stemmed and chopped
8 large organic eggs
2 tablespoons organic 1 percent low-fat milk or water
6 (10-inch) whole-grain tortilla wraps
1 tomato, cored and chopped fine
Test Kitchen Techniques
Ingredients
2 tablespoons cold-pressed extra-virgin olive oil, plus extra for serving
1 small onion, chopped fine
1 poblano chile, stemmed, seeded, and chopped fine
Salt and pepper
2 garlic cloves, minced
½ teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
¾ cup water
12 ounces kale, stemmed and chopped
8 large organic eggs
2 tablespoons organic 1 percent low-fat milk or water
6 (10-inch) whole-grain tortilla wraps
1 tomato, cored and chopped fine
Test Kitchen Techniques
Why This Recipe Works
Breakfast burritos often rely on greasy meat for bulk and flavor. To fill our burrito with more nutritious options, we swapped in black beans and kale along with fluffy scrambled eggs. To build a flavorful base, we sautéed aromatic onion, garlic, a poblano, and cumin. We added our beans, mashing half to create a cohesive mixture. Next, we quickly braised our kale until tender, then used the same skillet to scramble eggs before folding in the kale. We spread the bean mixture onto whole-grain tortillas, added the kale-egg scramble, and finished with tomato and a drizzle of olive oil.
Before You Begin
Softening the tortillas in the microwave makes them easy to roll. Serve with hot sauce if desired.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, poblano, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in beans and ½ cup water and cook until beans are heated through, about 4 minutes. Off heat, mash half of beans to chunky paste; transfer all the mixture to bowl and cover to keep warm. Wipe out skillet.
- In now-empty skillet, heat 2 teaspoons oil over medium-high heat until shimmering. Add kale and ¼ teaspoon salt, cover, and cook until kale begins to wilt, about 2 minutes. Stir in remaining ¼ cup water, cover, and cook until kale is tender, 2 to 4 minutes; transfer to second bowl. Wipe out skillet.
- Beat eggs, milk, ¼ teaspoon salt, and ¼ teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow.
- Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until shimmering. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of pan, 1½ to 2½ minutes. Off heat, gently stir in kale and constantly fold eggs and kale until eggs have finished cooking, 30 to 60 seconds. Cover to keep warm.
- Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Lay warm tortillas on counter and spread bean mixture evenly across center of each tortilla, close to bottom edge. Top with kale-egg mixture then sprinkle with tomato and drizzle with oil to taste. Working with 1 tortilla at a time, fold sides then bottom of tortilla over filling, then continue to roll tightly into wrap. Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments