kale and black bean burritos

ingredients:
big squeeze fresh lime juice (i used lime concentrate
splash of olive oil
pinch of cumin powder
dash chili powder
dash of sea salt
1/2 tsp. seeded and finely chopped fresh jalapeno (i used a dried jalepeno)
1 tbsp. cilantro, roughly chopped (i used dried cilantro)
2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces
1 garlic clove, minced and pressed
1/2 c. cooked or canned black beans, rinsed and drained
1 small (8 inch) whole wheat tortilla
1/2 small avocado, pitted and sliced into strips lengthwise
1 tbsp. chopped red onion
1 to 2 tbsp. crumbled feta cheese
sour cream or plain greek yogurt to serve on the side

1.  In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeno, cilantro and kale.  toss to mix well and set the bowl aside to marinate.
2.  warm the beans and minced garlic with a couple of tbsp. water.  you do do this in your smallest sauce pan on the stove over medium-low heat (saute the garlic in a drizzle of olive oil before ading the beans) or in a bowl in the microwave.  add little splashes of water as necessary.  use a fork to mash up the beans a little and add salt to taste, if necessary.
3.  warm the tortilla in a skillet or in the microwave for a few seconds.  top the tortilla with the black bean mixture, sliced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side).  top with red onion and feta.  roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and put the burrito seam side down on a plate.  slice in half if desired, and serve with sour cream or plain greek yogurt on the side if you'd like.

*original recipe from cookieandkate.com