I made a slightly different version of my Hidden Treasure Burritos and it went over much better than the first.  Emma’s favorite beans are white (cannellini) and black.  Those are really the only beans she cares to eat, which is fine by me.  While I don’t think this recipe tastes much different than the first, the fact that it has both of her favorite beans in it makes it all the better.  It could also be because I left the potato out this time.  If it isn’t deep fried, Emma is not interested in eating any kind of potato at all, so that may have made the difference here.  I used what I had on hand, so feel free to do the same.  Peppers would work well, as would corn.  The spice and heat level are super mild, so don’t skimp on the spices.

Black & White Hidden Treasure Burritos

1 medium onion, chopped

2 cloves garlic, minced

1 cup cauliflower puree (*see note below)

1 cup chopped frozen kale (*see note below)

1 can cannellini beans, drained and rinsed

1 can black beans, drained and rinsed

1 tsp cumin (or to taste)

1 tsp chili powder (or to taste)

1/2 cup salsa

S&P to taste

In a large skillet, saute the onions and the garlic over medium low heat in a little bit of olive oil.  Cook for ten minutes, or until the onions are extremely tender (you don’t want to give the kids a reason not to like this, so be sure to cook all the crunch out of the onion).  Add the spices and toast for a minute.  Then add the cauliflower puree and the kale.  Stir to combine.  Add the beans, but mash up about half of the can of each variety as you add it to the pan.  I just smashed them with my hands, but you could use a potato masher.  Once the beans are in, stir in the salsa and taste for seasoning.

This recipe makes a great burrito or “quesadilla” filling.  Since the filling is mushy, I like to toast the tortilla in some fashion just to give it a different texture than the filling.

To Make the Cauliflower Puree:

Bring about 2 cups veggie stock or water to a boil in a medium pot. Add 1/2 head of cauliflower and let it cook through (takes about 10 minutes). When the cauliflower has become tender, transfer it to a food processor and puree. Save the cooking liquid, and add a little at a time to loosen up the cauliflower as you puree it. Remove puree from the food processor and set aside.  This freezes very well.

To Make the Chopped Frozen Kale:

Use your food processor to finely chop a bunch of kale (stems removed).  Put the kale into a pot of boiling water and cook for about 10 minutes.  Strain and lay out on a baking sheet.  Put the baking sheet in the freezer until the kale has frozen.  Once frozen, you can transfer it to a container without it sticking all together.