Beans & Greens Burrito

4lg or 8sm flour tortillas
2T olive oil
1T minced garlic
1T chili powder
salt & black pepper
1 bunch kale (about 1lb), roughly chopped
2c cooked or canned black beans, drained
1/2c crumbled queso fresco or feta cheese (optional)

Heat oven to 300 F. Stack tortillas and roll them up in a sheet of foil. Put them in the oven to warm while you cook the filling (this is optional)

Put the oil in a large skillet over medium heat. When itís hot, add the onion and garlic and cook, stirring occasionally, until soft and beginning to color (5-10 min). Sprinkle with the chili powder and salt & pepper. Add the kale, and cook, stirring occasionally, until it wilts and releases its liquid, about 5 min. Stir in the black beans; mash them up a bit with the fork or potato masher (add a little liquid if too dry). Roll the filling into the burrito.

(Bittman says if you want, you can brown up some chorizo, chopped ham, sausage, or ground meat before adding the onion, etc.)

Source: The Food Matters Cookbook by Mark Bittman