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