Kale and Bean Wraps

Sometimes I find a recipe online and get really excited to make it, but I’ve learned recently that before you get too excited about something you should always read the recipe.  I can’t think of how many times I’ll have all the ingredients out and ready to go, and I start going through the recipe.  On about the 5th step of the recipe I come to this sentence: Refrigerate for 2 hours. This is a very important step.  Well, it’s 7 o’clock and suddenly I don’t have anything for dinner.  So, I have a warning before you get too excited about these awesome wraps.  It’s a great recipe, and takes about an hour to make, but you have to make the beans beforehand.

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1 cup dry bean mix, soaked overnight in water
1/2 an onion, diced
2 cups vegetable broth
3 leaves fresh kale
2 medium tomatoes
1 1/2 cups cheese


1.  After soaking the beans overnight, place the beans, vegetable broth and onion in a slow cooker and cook on high for about 4 hours.  Refrigerate overnight or cool for at least an hour before making the wraps.

2.  Follow the recipe at Barefeet In The Kitchen for The Best Gluten Free Flour Tortillas.  I followed the recipe exactly and they turned out really well!  I only ended up with 8 medium wraps, though, not 10-12.  At the point when your dough is sitting, get the rest of the wraps ready to go.

3.  Cut the thick parts of the kale off, cut the kale into fine pieces, and wash thoroughly.  Wash and dice the tomatoes and add both to a fry pan on medium heat to steam cook for about 25 minutes.  Add the bean mixture when the kale is very dark green and has shrunk significantly.

4. Shred the cheese and put aside.

5.  Cook the wraps as it says on the directions.

6.  Add the bean mix, cheese, and any other condiments, and wrap up!

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