In my winter CSA from Wolf Pine Farm I got a giant bag of dried kidney beans. Seeing as though my youngest and I struggle with iron deficiency (an ongoing problem for me since childhood, even when I ate meat), these kidney beans were a blessing of red goodness. And when I think kidney beans, I think burritos! Here is my vegetarian take on scrumptious burritos.
1 C dried kidney beans, soaked for 24 hours
thumb sized piece of Kombu*
1 onion, sliced
1 C kale, chopped
1/2 small squash, steamed until soft
4 garlic cloves, minced
salt & pepper
shredded cheddar cheese
*Kombu: adding this to the soaking beans and cooking beans will help soften the beans, speed the cooking process, and makes them more digestible, ridding them of their stinky side-effects.
First, bring a pot of water and beans to a boil with the slice of kombu - do not add salt, it will make the beans tough. Once boiling, cover and simmer about 45 minutes. Keep an eye on them, cooking times vary based on age of dried beans. While the beans are boiling, steam the squash and set aside.
When beans are cooked, drain and set aside, removing kombu. In large skillet heat oil over medium heat, then saute onions until golden. Add kale, squash and garlic. Sprinkle tumeric and chili powder based on taste. I add about a teaspoon of tumeric and 1/4 teaspoon of chili powder, but if you like spicy, definitely up the amount of chili powder. I like spicy but my kids don't. Add a bit of water, about a 1/4 to 1/2 cup and let simmer for about 5 minutes. Add beans and using a potato masher smash it up until desired consistency. Toss in a bit of salt and pepper.
Spoon mixture into tortilla, cover with cheese, salsa, sour cream, and avocado slice. Roll and enjoy!