janet @ the taste space

Lime-Spiked Black Bean and Quinoa Kale Wrap

In Favourites, Mains (Vegetarian) on November 27, 2011 at 7:32 AM

‘Tis the season for kale.

I went to the St Lawrence Market this weekend to buy some kale. I was pining the HUGE $2 bundles of kale. Last year, with only one bundle I made Brazilian Potato-Kale Soup with Sizzling Chorizo (Caldo Verde)Vanilla Sweet Potato and Kale CurryAfrican Pineapple Kale Peanut Stew AND  Cranberry Bean Mole with Roasted Butternut Squash. The bundles were that huge. This week, they had smaller bundles, all from the top part of the plants. Still a great deal at $1.50 and actually more manageable to eat in a week. I bought 2 bundles because I planned for a kale chip marathon this weekend. While I also scored a delicata and kabocha squash (I have yet to try them but I hear they are wonderful), I wasn’t able to find celery root (aka celeriac) which was my main reason for visiting the market. I guess, I will have to head back next week.

While I feel like the winter heralds the end of fresh vegetables (my local farmer’s market has already closed for the season), without physical snow, there is still lots of food from local sources. In fact, I still have kale growing in my own garden! It became much more prolific since the first frost. The winner of the kale plants we planted this year was the Vates Blue Curled Kale. It is a dwarf plant, so the plants are smaller and don’t take as long to grow (dinosaur kale takes 90 days to grow, whereas these need only 30 days). The leaves are smaller and more tender, thus they are perfect for wraps. No need to steam, because they taste wicked awesome fresh from the garden.

This is a delicious wrap that I adapted from The Two-Week Wellness Solution. Tess initially made these as tostadas, but I really enjoyed these as wraps.  I pretty much adore all of Tess’ recipes and had bookmarked these for the longest time due to their positively glowing reviews. Then Ashley posted her version, and I knew I had to try it.

It looks so daunting with all the ingredients, but it is actually really easy to make. The mashed black beans seasoned with lime, cumin and onion are the star of the wrap, contrasting nicely with quinoa as well as lime-spiked carrots and green onions. The avocado adds a creamy touch. Try it as a tostada, or a wrap, but any way will be delicious. This has been one of my favourite meals. Enjoy!

This is my submission to this month’s Bookmarked Recipes, this month’s Simple and in Season and this week’s Weekend Wellness.

Lime-Spiked Black Bean and Quinoa Kale Wrap

1/3 cup dry quinoa, rinsed and drained
2/3 cup water
1/4 tsp sea salt

15 oz can black beans (1 3/4 cups cooked beans), drained and rinsed
1 1/2 tbsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp sea salt
3 large cloves garlic, minced

1 cup grated carrots (and/or sliced cabbage)
3 green onions, finely chopped
1 tbsp fresh lime juice
1 1/2 avocados, peeled and chopped

4-8 large kale leaves, stem removed

1. Bring water to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the water is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Once done, stir in the 1/4 tsp sea salt and set aside.

2. Combine black beans, lime juice, cumin, onion powder, salt and garlic in a blender or food processor. Blend well until very smooth. Transfer to a small pan and heat over low until warm, stirring occasionally.

3. In a small bowl, toss the carrots and green onions with lime juice. Set aside.

5. To assemble the wrap, place a kale leaf on a flat surface and spread with some of the black bean mixture. Next, add quinoa and then the veggies. Garnish with avocado chunks. Roll and eat!

If you’re not going to eat everything right away, store the ingredients in separate containers.

Serves 2-4.

  1. Wat a healthy and super filling wrap..

  2. This looks wonderful, so tasty and colourful and light and healthy! The flavour combination, yum! I made practically this meal a few days ago but served it as a salad–there’s something about a wrap that is just so elegant, though…and you photographed it open and closed, visually the best of both worlds, brilliant!

  3. I was trying to find something new to do with quinoa and this sound perfect! I love black beans and I think I have most of these ingredients in my pantry!

  4. Greens actually do really well in winter, which makes me so happy cause I adore them! We definitely don’t have deals that good here in NYC, though!

    What a fun wrap!

    Kabocha is the BEST.

  5. Yaeeeey I’m so happy to hear you loved this recipe too. 🙂 I like the sound of making it into a kale wrap but I do love that crunchy tostada shell. I’ll be interested to hear how you like the kabocha and delicata squash! Kabocha is my favourite and while I’ve only had delicata once, I really enjoyed it too.

  6. […] and baby bok choy. Actually it looked like this: kale, daikon, broccoli, kale, broccoli, broccoli, kale, broccoli, baby bok choy and broccoli, and broccoli with a side of Napa cabbage. I’ll be […]

  7. […] baked tofu, I had the ingredients to make a tasty salad for a few days. I actually wanted to make a wrap, but they don’t sell Swiss chard or even large (uncut) kale leaves. I used the simple […]

  8. That looks delicious Janet, much nicer than the bog standard sandwich I tend to make in a rush. Cooper is the only one that gets interesting lunches in this house. Thanks for submitting it to Bookmarked recipes. I am posting it a day late this month, so I don’t have to post on Christmas day. Have a great Christmas xx

  9. […] I wanted to use the heartier kale leaves as a wrap for an awesome filling. When I found the lime-spiked black bean and quinoa kale wraps (superfoods galore!), it was calling my […]

  10. […] 31. The Space Taste came back again with another seasonally-inspired dish, this time a Lime-Spiked Black Bean and Quinoa Wrap […]

  11. […] haven’t tasted a kabocha, let alone really noticed them before (the one I bought at the Farmer’s market, that is still sitting in my kitchen, is a light shade of blue… and 8 lb.. and looked nothing […]

  12. […] celeriac, also known as celery root. Sunny’s for the win, after the St Lawrence Market was out that week. And yes, it is now my newest favourite root vegetable. An underdog if you ever looked at it; it is […]

  13. […] Mediterranean Chickpea Salad – Almost Raw Asian Kale and Edamame Salad – Symphonic Mixed Bean Salad – Lime-Spiked Black Bean and Quinoa Kale Wrap – Garlicky and Lemony Black-Eyed Pea and Kale Salad – Sexy Saucy Noodles with Thai Skinny Dipping […]

  14. […] My kale is back! I swear, it is almost bigger than when we harvested it in the fall and it is not even April yet. I thought we had removed the roots, too, but I guess not, because […]

  15. […] Lime-spiked non refried black beans and quinoa in a kale wrap […]

  16. […] you probably figured out, I like wraps, especially when wrapped with a green leaf like Swiss chard, kale, collard or even Romaine lettuce. Hearty greens don’t go soggy. My leaves are usually small […]

  17. […] I don’t think you could get much healthier than a lime spiked black bean shredded carrot kale wrap.   Could you ?  Maybe if you stuffed some broccoli in there […]

  18. […] especially if it means lots of citrus juice (lime!). And well, beans, oh yes. I have used black beans in many Mexican dishes, but I was intrigued by Bittman’s suggestion to mash them, spice […]

  19. […] I wanted to use the heartier kale leaves as a wrap for an awesome filling. When I found the lime-spiked black bean and quinoa kale wraps (superfoods galore!), it was calling my […]

  20. […] Yellow Tofu, Black Bean, Cilantro and Apricot Salad, Almost Raw Asian Kale and Edamame Salad, Lime-Spiked Black Bean and Quinoa Kale Wrap, Miso Healthy Dressing, Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and  a Mango […]

  21. […] be fun? Sure, if you use it as a wrap! The folks over at The Taste Space reveal a unique recipe for Lime-Spiked Black Bean and Quinoa Kale Wraps. Fun to make, even more fun to […]

  22. […] better (perhaps a garnish or two.. and some colourful veggies for the photo.. or inside a pretty kale wrap), I am sharing it because it was delightful. A spin on hummus, but with nearly everything replaced: […]

  23. […] kale, but I have also been able to explore the many uses of kale. In one recipe, I used a kale leaf as a wrap in place of bread. In another, it acted as the entrée. And, in another — a soup — it played a […]

  24. […] fresh corn tortillas so I used that instead of the masa dough. I already have a favourite (unfried) refried bean recipe. The problem was the cactus. I wasn’t entirely sure how to cook it, but I eventually decided […]

  25. […] 6. Quinoa, Black Bean, Lime & Kale Wrap Mashed black beans, kale, quinoa, avocado and vegetables make this a super nutritious snack. Add lime, cumin, garlic and onion and it’ll be absolutely delicious. Get the recipe. […]

  26. […] recipe inspired by  the taste space […]

  27. […] it with toppings, I barely noticed. I added cooked quinoa, cabbage and carrots, as an ode to my Lime-Spiked Black Bean and Quinoa Kale Wrap. Feel free to add whatever you have lurking in your […]

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