Preheat oven to 425°F. Combine potatoes, 2 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until browned and crisp, 23 to 25 minutes, flipping halfway through. Gently stir garlic and parsley into potatoes and set aside.

Meanwhile, heat 2 tsp vegetable oil in large nonstick skillet over medium-high heat. Add onion and a pinch of salt and cook until well-browned, 8 to 10 minutes. Add black beans, kale, 1 tbsp water, and a pinch of salt and pepper. Cook until beans are warmed through and kale is wilted, 4 to 6 minutes. Transfer to plate and wipe skillet clean.

Return same skillet to medium-high heat. Add tortillas, one at a time, and heat until warm and pliable, 1 to 2 minutes per side. Remove tortillas from skillet, lay on clean work surface, and spread just half the yogurt on each tortilla. Top with bean filling and roasted potatoes. Carefully roll burritos, tucking in sides as you go.

Combine parmesan and just ¼ tsp turmeric in small bowl. Return same skillet to medium heat, brush with 2 tsp vegetable oil, and sprinkle parmesan mixture into two small rectangles. Place burritos, seam side down, on top of cheese. Cook until golden brown and crispy, 2 to 3 minutes per side. Cut burritos in half and serve with tomato chutney. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.