Okay, this is probably more of a kale and avocado wrap than a kale and avocado burrito, but since I have absolutely no idea what the heck a burrito actually is, let’s just go with burrito.

Either way, my goodness this was amazing. Mashed avocado (yes!), garlicky sautéed kale (yes yes!), black beans (yeeees!) – and not much else, meaning very little washing up (I think I might explode). The combination is unbelievable – the avocado makes the whole thing taste really creamy, the kale gives a gorgeous texture, and the black beans are little nuggets of happiness dotted through the whole thing.

(obnoxious enough for you?)

The only other thing I added was a pinch of hot chilli powder to lift the creaminess up a level. Of course, if you’d rather a creaminess overload with nothing to cut through it, you’re very welcome to leave out the chilli powder. It would still be pretty special, but I liked the pop of flavour the chilli brought.

I served my wraps / burritos / bundles of joy / whatever we’ve decided to go with as a cold lunch, but if you wanted to make a dinner out of them, they’d be just as good (maybe even better?) if you baked them for a few minutes. The tortillas would crisp up a bit, and everything would be nice and warm. With a dollop of salsa and a side salad, they’d make a great Mexican-style dinner.

Oh, and did I mention that these burritos are vegan too? Avocado makes a great substitute for cheese or sour cream, as you get all the creaminess with none of the dairy.

(how many times can I say the word ‘creaminess’ in one blog post? Turns out it’s four. I think my aim for next time will be six.)