Collard leaves are transformed into tortillas and used in these vegan burritos, stuffed with sauted 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 youre new here, Im 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.
Weve got this Thai Zucchini and Cucumber Noodle Collard Wrap. And weve 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 cant find large collards, dont 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, its meant for more medium sized leaves, but if you find larger ones, thats great just add more filling!
These are packable, too! If I were making these for a picnic lunch, Id probably make Lucas 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 youre a meat eater, add some shredded pork or chicken in there!
Recipe
Serves 8
20 minPrep Time
10 minCook Time
30 minTotal Time
Save RecipeIngredients
- 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)
Instructions
- 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.
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