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!
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!
Vegan Collard Green Burritos
- 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
- 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.
- 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.
- 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.