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Kale, Bean Tortillas with Salsa

6 Tortillas

If you have the ingredients, there is almost NOTHING faster or better than these!  And loaded with kale they are nutritional dynamite.

  • 1 can NO fat Refried Beans available in health food stores and most grocery stores
  • (Try to find Amy’s Light in Sodium Organic Refried Beans)
  • 1 large bunch kale, collards, or any greens, stripped and torn into pieces
  • 6 corn tortillas

Salsa

  1. Bring water to a boil in a frying pan or sauce pan, add kale, cover, cook for 4 minutes or until soft to taste, drain well removing as much of the water as possible and set aside.
  2. Warm refried beans in a small pan.  If in a hurry skip this step and add straight from the can.
  3. Spread a tortilla with about 1/4 cup of beans and put it flat in a not-stick pan over medium heat.  When tortilla is warm and pliable, fold it in half and cook each side 1 minute.
  4. Remove from heat, fill with kale and salsa and EAT! If  you don’t have heart disease a little guacamole is good!

 

To try some more of Ann’s recipes click here.


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STUDIO AT 58 AND DARTMOUTH FILMS PRESENTS "PLANEAT" BASED ON THE RESEARCH OF T. COLIN CAMPBELL GIDON ESHEL CALDWELL ESSELSTYN JR. A FILM BY SHELLEY LEE DAVIES OR SHLOMI EXECUTIVE PRODUCER CHRISTOPHER HIRD