Wash and dice the vine tomatoes, red onion, and jalapeno.

Combine half of the diced red onion, jalapeno, and cilantro with the diced tomatoes in a bowl.

Mix in the juice of 1 1/2 limes, add salt and pepper to taste, and set aside as pico de gallo.

Heat 1 tbsp of olive oil in a saucepan over medium heat.

Add paprika, cumin, and dried rosemary to the oil and mix.

Add the cooked black beans and corn kernels to the spice mixture and coat well.

Add salt and pepper to taste, cover, and stir occasionally for 10 minutes.

Scoop and mash the avocados in a bowl.

Add the remaining diced red onion and cilantro to the mashed avocados.

Mix in the juice of 1 1/2 limes, add salt and pepper to taste, and set aside as guacamole.

Transfer the bean and corn mixture to a bowl.

Add the kale to the same saucepan and sauté until slightly wilted (about 2 minutes).

Warm the whole wheat tortillas.

Assemble the burritos by layering the pico de gallo, guacamole, black bean and corn mixture, and sautéed kale on each tortilla.

Roll up the tortillas to form the burritos.

Optional: Place the burritos in a toaster oven or on a grill to toast them lightly.