More Than Bean Burritos

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine American, Mexican
Servings 2


  • 1/2 bunch kale
  • 1 cup cooked brown rice
  • 1 tbsp taco seasoning
  • 1 lime juice
  • 5 oz can refried beans warmed
  • 2 flour tortillas or gluten free tortillas
  • 1 tsp smoked paprika
  • 4 oz salsa verde
  • 2 oz guacamole
  • 1/4 tomato chopped
  • 1 medium potato


  • Lightly steam kale or leave raw and chop well.
  • Chop potatoes, rub with paprika, and pop them into an air fryer or heat in a 400 degree oven for 20 minutes.
  • In a mixing bowl, mix cooked rice with taco seasoning until lightly coated.
  • Squeeze in juice from 1 lime.
  • If using raw kale, mix in.
  • Spread warm beans on tortillas.
  • Top with rice mixture, kale (if steamed), potatoes, salsa verde, guacamole, and tomato.
  • Squeeze additional lime juice to taste.
  • Grill your finished burritos to seal edges or just roll up and eat.


Plan Ahead – Prepare rice and chop veggies the day before.
Lower Fat – Omit guacamole.
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