Vegan Collard Green Burritos

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Vegan Collard Green Burritos

Collard leaves are transformed into tortillas and used in these vegan burritos, stuffed with sautéed peppers and onions, brown rice, black beans, and guacamole for a gluten-free and nutritious version of burritos. And burrito lovers may even be surprised by how well collards work! 

Vegan Collard Green Burritos

If you’re new here, I’m a big fan of the collard leaf as a wrap substitute. Not for low calorie reasons, but for feel good reasons. Collard leaves help the gluten intolerant enjoy some classic glutenous foods, like burritos! I also think they taste great, add a refreshing crunch to a meal, AND you can load up on the best part (the filling!) and still feel energized and nourished, not overstuffed.

We’ve got this Thai Zucchini and Cucumber Noodle Collard Wrap. And we’ve got my personal favorite, a Curried Chickpea Collard Wrap.  And now, these Vegan Collard Green Burritos!

Vegan Collard Green Burritos

The tricky party is finding the perfect collard leaves so you can properly wrap the burrito, using the burrito-style method. I actually watched this by Thrillist years ago and it was life changing. Now, when I wrap, I get it right! It definitely takes a few tries to get it right, so be prepared to get messy! If you can’t find large collards, don’t make this recipe- if your leaves are too small, it will be a disaster. Aim for medium to large, but the way I wrote this recipe, it’s meant for more medium sized leaves, but if you find larger ones, that’s great – just add more filling!

These are packable, too! If I were making these for a picnic lunch, I’d probably make Luca’s with a regular burrito wrap (or maybe use a Siete tortilla, he loves those!) just because the consistency can be off putting for a little one.

Vegan Collard Green Burritos

I hope you give these a try – and if you’re a meat eater, add some shredded pork or chicken in there!



Serves 8

Vegan Collard Green Burritos

20 minPrep Time

10 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon extra virgin olive oil
  • 1/3 cup chopped red onion
  • 1 garlic clove, minced
  • 1 medium red bell pepper, diced
  • pinch of cumin
  • 1/4 teaspoon chili powder
  • 1/4 cup vegetable broth, low sodium
  • 6-8 medium collard green leaves (don't use small or else you won't be able to roll these like burritos and it will be a mess!)
  • 1 cup guacamole
  • 1 cup black beans
  • 1 cup cooked rice (I used brown rice)


  1. Heat the oil in a large skillet over medium high heat. Once oil is shimmering, add the onion, garlic, and bell pepper. Season with cumin, chili powder, and salt and pepper. Stir and add the vegetable broth. Cook until vegetables are soft, about 5 minutes. Set aside.
  2. Wipe out the skillet and add a collard leaf, press down with a spatula for 5 seconds, flip, and repeat. Continue with all collard leaves until all are warmed. Then, halve the thickness of the collard stems by slicing horizontally down the stem. Set aside.
  3. Gather all of your filling ingredients. Set out a collard leaf on a clean, flat surface. In the middle of the leaf, spread out 2 tablespoons of guacamole. Top with 2 tablespoons each of the black beans and the bell pepper mixture, and then finish with 2 tablespoons of the brown rice. Fold the ends of the collard leaves inward and start to roll your burrito, packing everything in tightly as you go. Finish seam side down. Repeat until all ingredients are used up. Serve.

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my 2020 holiday gift guide is finally live on the blog! 🎁 you’ll find my picks For Her (like this cute velvet puffer!), For Him, For Toddlers, and Under $50. but let me leave this disclaimer here: it’s the thought that counts. gift giving is supposed to spread joy - don’t get caught up searching the internet for hours for the “perfect gift.” the perfect gift is simply something thoughtful 💓 and frankly, our good health is the best gift we could all ask for this year 🖤 but if you need some more inspiration, check out my stories for swipe ups or go straight to! 😘 #holidaygiftideas #holidaygiftguide ...

a festive seasonal snack or dessert idea for you and your little ones 🍎 - these french toast apple slices were inspired by my grandmother and this apple butter, cinnamon, maple syrup toast situation she used to make with her famous applesauce. you can grab this recipe from #inspiralizedandbeyond! ⁣

tell me how everyone's doing on their thanksgiving prep - ready? haven't even started yet? I haven't bought a single thing yet! 😇😱🤡

the holidays are going to be very tough and emotional for many of us this year. we're not going to spend it with the loved ones we typically do to keep one another safe and even worse, some of us will miss family we've lost to the COVID virus. 💔⁣

something that always cheers me up is food. I've come to realize that one of the reasons it has this therapeutic effect on me is because it's a safe space for me to block out everything else and just enjoy the art of cooking. 🥄⁣

and I realize that this will not be helpful to everyone ("oh, ali, I can't just cook it all way!"), but if it does, try to get in the kitchen and cook (or bake!) something that brings you happiness. and if it does not and you're sad right now, that's okay too. it's okay to not feel okay. 🙏🏼 I wish I could help more, but in the meantime, my love, strength, and heart goes out to you. I'm thinking of you.⁣

but, IF food and cooking is cathartic for you too, I encourage you to make something new this year for Thanksgiving (or over whatever holiday you celebrate.) sometimes following steps in a new recipe keeps your brain focused on the task and you're able to let everything else wash away. at least that's how it is for me! I'm flipping through my cookbooks and sharing some of my favorite holiday-friendly recipes over on stories, like this one from #InspiralizedandBeyond! 📚⁣


makes 8-10 crostini⁣

1 large golden beet (about 6 ounces), peeled and sliced into 1/8" thick rounds⁣
1/4 cup ricotta cheese⁣
5 fresh figs, diced⁣
honey, for drizzling⁣

arrange the beet slices on a serving platter and spread about 1 teaspoon of the ricotta on each. top evenly with the chopped figs and drizzle very lightly with honey. serve.

📸: @evansungnyc