Kale and Feta Burrito
Ingredients
- One 15-ounce can pinto beans, drained and rinsed
- Salt, to taste
- 1 Tablespoon olive oil
- 1 red onion, chopped
- 1 bunch kale, torn into 2- to 3-inch pieces
- Dash of cayenne
- Two 8-inch flour (or spinach) tortillas, steamed lightly
- 1 Cup brown rice, cooked
- 2-4 Tablespoons crumbled feta
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