Kale Wrapped Bean Burrito

Ingredients:

• 8 large green kale leaves (about 300g)
• 1/3 cup low-fat sour cream
• 1/4 cup tightly packed cilantro leaves
• 1 tablespoon chopped pickled jalapeños
• 1 teaspoon pickled jalapeno brine
• 1.5 cups frozen brown rice, thawed
• 1 can (425 g) canned black beans, rinsed
• 1 ripe medium tomato, diced
• 1 medium avocado, thinly sliced
• 1/4 cup grated Mexican cheese

Preparation:

1. Trim the thick veins from the cabbage leaves. Lay each leaf down on a flat surface. Find the thickest part of the stem and use a vegetable peeler to trim the top to create an even thickness (this will make the leaves easier to roll).
2. Fill a large, wide frying pan with just enough water to cover the bottom. Arrange a few leaves in a circle, overlapping each other, on the bottom of the pan and lightly salt. Repeat with the remaining leaves.
3. Place the pan over medium-high heat and, once steaming, reduce the heat to medium, cover, and steam the leaves until bright green, tender, and pliable, 5–6 minutes. Remove from heat and use tongs to transfer the leaves to a baking sheet to cool completely.
4. In a small bowl, combine sour cream, cilantro, 1 tablespoon water, pickled jalapeño, and brine. In a medium microwave-safe bowl, combine rice, black beans, tomato, and 1/4 teaspoon salt. Cover with plastic wrap and slit the middle to allow steam to escape. Microwave at 100% power until cooked through, stirring once, 4-5 minutes.
5. Burrito:
   
   Lay two large sheets vertically on a work surface, overlapping slightly to form a 25cm-wide "wrapper." It's okay if it's not round. Form a log across the sheets with a quarter of the rice and beans, about 7cm from the bottom edge, leaving 2.5cm on each side. Drizzle with a quarter of the sauce, then top with a quarter of the avocado and cheese. Fold the sides of the sheets over the edges of the rice mixture, then roll tightly. Repeat with the remaining sheets and filling.
6. Cut each burrito in half diagonally and enjoy, or refrigerate uncut for a few hours before serving.