Ingredients:
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An Onion, chopped
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Garlic, diced
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Olive oil
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2 c. dry pinto beans
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4-6 kale leaves, de-stemmed and chopped
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1 box of “roasted pine nut” couscous
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Hot sauce or salsa, as desired
Directions:
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Heat oil over high flame in a large skillet.
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Add garlic and onion and stir-fry until golden, about 2 minutes.
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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.
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Cook for about 1 hour, or until beans are no longer hard. Add more water as necessary.
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Add kale for last 10 minutes of bean cooking.
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Prepare couscous according to directions on package. After it cools and expands, mix in with bean/kale mixture.
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Spread the deliciousness in burrito shells and top with cheese, guacamole, salsa, etc.
Make 6-8 burritos