Pinto Bean & Kale Burritos with Verde Sauce

More "beans, greens and grains" - a nutritionally complete meal that is simple to throw together!

I rarely use pinto beans other than refried beans and wanted to try a recipe using the whole bean -  

This recipe is quick, easy and freezable for future lunches/dinners. 

Makes 4 Burritos 

(I only had 1 can of beans so it only made 3 burritos for tonight)

Set oven to 350

Ingredients:

Burrito Filling:
2 Cans Pinto Beans, Drained (or you could sub in Black Beans for a different flavor)
2-3 Cups chopped Kale (or you could sub in frozen or fresh spinach)
1/4 c. Chopped Onion
1/2 c. Favorite Salsa

1 TBSP Chopped Garlic

Additional Ingredients:
1 Can Green Chile Verde Sauce
Flour Tortillas, Burrito Size

Method for Filling:
In a large frying pan, saute the onion and garlic with 1 TBSP oil a few minutes
Add Kale and cook until bright green, a few minutes
Add in drained beans and salsa
Stir

Get out 4 Tortillas and fill each with some of the burrito filling and fold

Spray a 9x13 Pyrex with cooking spray and lay down the 4 burritos
Pour verde sauce over burritos (*optional - top sauce with shredded white cheese)

Bake at 350 for 20 min.

Serve with guacamole, sour cream, salsa and tortilla chips, rice etc.