Healthy Eating: Boulder Burritos |

Healthy Eating: Boulder Burritos

Boulder Burritos

A meatless entrée that makes a great healthy grab-and-go meal, an adventurous way to add more greens to your diet.


1 cup water

½ cup bulgur

1 large onion, chopped

4 garlic cloves, minced

3 tablespoons olive oil

6 cups chopped kale

1 (15 ounce) can pinto beans, drained, rinsed

2 tablespoons lemon juice

2 teaspoons cumin

8 (10-inch) flour tortillas

1 cup salsa

1 cup shredded sharp Cheddar cheese


Combine the water and bulgur in a saucepan and mix well. Simmer for 20 minutes or until tender. Sauté the onion and garlic in the olive oil in a large skillet until the onion is soft. Stir in the kale and sauté until wilted. Add the bulgur, beans, lemon juice and cumin and mix well. Cook just until heated through, stirring occasionally. Remove from heat.

Spoon 1/8 of the bean mixture on each tortilla, top each with 2 tablespoons of the salsa and 2 tablespoons of the cheese; roll to enclose the filling. Arrange seam side down in a 9 x 13-inch baking dish. Cover and bake at 350 degrees for 15 minutes or until heated through.

Yield: 8 burritos

Taken from “The Best of Simply Colorado Cookbook,” published by the Colorado Dietetic Association.

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