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Black Bean and Kale Wraps

I don’t know if I’ve mentioned this…but LOVE kale.


You might think something is wrong with me. I’m perfectly fine with that.


If you have something against kale, chances are I’ve never prepared it for you. There are a few ways you can go wrong when preparing this fibrous, bitter and leafy green.


That description isn’t helping my case…is it?


I have many recipes on the blog with kale. Kale chips, sausage and kale soup and kale salads.


Did I mention I love kale?


In fact, I have grown so fond of kale I eat it plain.


Anyway, kale is among one of the world’s healthiest foods. I have talked about the facts before but here’s a recap…. It is full of vitamin K, vitamin A, vitamin C, manganese, vitamin B6, fiber, calcium, potassium, iron and vitamin E.


I think you understand.


My love for kale has inspired this wrap. It’s incredibly healthy, quick and flavorful. Normally, I’m not a big fan of tortilla wraps. However, I recently discovered a sprouted grain variation that is a great alternative. Often times, I hear people talking about ordering a wrap at the restaurant to avoid the excess carbohydrates from a sandwich. Well my friends, I’m sad to report this is false. Tortillas are filled with excess ingredients that nobody can pronounce. You know what I say about that! While bread can be a culprit too, you’re better off just making this wrap on your own!


I guarantee it’ll taste better too.


Black Bean and Kale Wrap


Bean Mixture

2-15oz cans black beans (try to find no salt added)

4 cloves garlic

pinch of salt



1 orange, juiced

¼ cup olive oil

1 teaspoon cumin

½ teaspoon chili powder

¼ cup cilantro, chopped

¼ cup green onions, chopped

1 teaspoon maple syrup

1 clove garlic, chopped



2 bunches of kale, destemmed and washed

1 avocado, sliced

Ezekiel Wraps


Prepare the kale salad first. Chop, wash and remove stems. Then massage the kale. Yes…I said massage the kale. This will help breakdown that fibrous texture. Mix ingridents for the dressing together and pour over the kale. Massage the kale with the dressing. Set this aside and allow marinating. This can be made the night before. Kale is very sturdy so it will hold up with the dressing! It actually gets better as the salad sits.


In a small pan, heat olive oil over medium heat. Add garlic and allow it to become fragrant. Drain and rinse beans, then add to the pan. Lightly mash the beans keeping some of them whole.


Set out one wrap. Spread bean mixture, then place sliced avocado and a good heaping portion of the kale salad. Wrap that puppy up and your good to go!


You can get creative here and add quinoa or some lean meat such as grilled chicken.


I prefer it nice and simple though  🙂


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