• An Onion, chopped

  • Garlic, diced

  • Olive oil

  • 2 c. dry pinto beans

  • 4-6 kale leaves, de-stemmed and chopped

  • 1 box of “roasted pine nut” couscous

  • Hot sauce or salsa, as desired


  1. Heat oil over high flame in a large skillet.

  2. Add garlic and onion and stir-fry until golden, about 2 minutes.

  3. Add 6 cups of water and 2 cups of dry pinto beans, along with salt and savory to taste. Add 1 tsp chili powder and 1 tsp paprika or more, to taste.

  4. Cook for about 1 hour, or until beans are no longer hard. Add more water as necessary.

  5. Add kale for last 10 minutes of bean cooking.

  6. Prepare couscous according to directions on package. After it cools and expands, mix in with bean/kale mixture.

  7. Spread the deliciousness in burrito shells and top with cheese, guacamole, salsa, etc.

Make 6-8 burritos

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