Ingredients
2 servings
- •olive oil, to taste
- •10 oz cremini mushroom, sliced
- •2 cloves garlic, minced, divided
- •½ teaspoon smoked paprika
- •2 tablespoons low sodium soy sauce, divided
- •¼ teaspoon liquid smoke
- •kosher salt, to taste
- •pepper, to taste
- •½ medium yellow onion, sliced
- •5 cups curly kale, chopped
- •¼ cup low sodium vegetable broth
- •red pepper flake, to taste
- •1 cup brown rice, cooked
- •2 large flour tortillas
Instructions
- Heat a drizzle of olive oil in a large saucepan. Once the oil begins to shimmer, add the mushrooms and cook for 4-5 minutes, until most of their liquid has been released. Add a bit more olive oil, 1 clove of garlic, the paprika, 1 tablespoon soy sauce, and the liquid smoke and cook for 3-4 more minutes, until the mushrooms are golden brown. Season with salt and pepper to taste. Remove from pan and set aside.
- To the same pan, add another drizzle of olive oil and the onion. Cook for 3-4 minutes, until the onion is semi-translucent. Add the kale and vegetable broth. Cover and steam for 5 minutes, or until the kale has wilted by about 75 percent.
- Add another drizzle of olive oil, the remaining clove of garlic, red pepper flakes, remaining tablespoon of soy sauce, and pepper and cook for 2-3 minutes, until the garlic is fragrant.
- To assemble a burrito, add ½ of the brown rice, ½ of the kale mixture, and ½ of the mushrooms to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 1077
- Carbohydrate: 174g
- Fat: 31g
- Fiber: 24g
- Protein: 38g
- Sugar: 19g