Meatless Monday: Collard Green Burritos | chicago foodie girl


Meatless Monday: Collard Green Burritos

Happy Monday! I hope everyone had a fantastic weekend. It was (and still is) unseasonably warm here (as in 70s/80s versus our usual 40s/snow); as much as I'm an autumn and early spring weather girl, I have to say that the brief bit of summer weather we're having is quite nice. How could you not feel good when you're able to walk along the beach in sandals/sans coat in the middle of March? :-)

Although I know it won't last long (the temperature is actually supposed to drop back down to the 60s by the end of the week), this warm weather is making crave some of my favorite summer dishes (lighter meals, mostly comprised of fruits and veggies). Today's Meatless Monday dish is the perfect warm-weather meal - it's packed with flavor, easy to assemble, and as a bonus, both vegan and gluten-free!

Collard Green Burritos
makes 4 servings

8 large collard green leaves
2 cups cooked brown rice
1 avocado, sliced
1 cup salsa

Seasoned Black Beans:
1 Tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 green bell pepper, diced
1 can black beans, rinsed and drained
4 Tablespoons water
1/4 cup chopped fresh cilantro

1. Wash collard green leaves well, trim off the thick stem (will look like a tortilla), and with a fork mash the center vein to make it more pliable.

2. In pot, sauté oil, onion, garlic, cumin, and bell pepper for 6-8 minutes (until almost tender).

3. Add beans & water. With a potato masher, mash half the beans and heat thoroughly.

4. Stir in cilantro.

5. Construct burrito. Wrap (like a burrito): 1/4 cup cooked rice, 1/8 avocado, 2 Tablespoons salsa, and 1/4 cup seasoned beans in each collard green leaf.

The burritos are quite filling as they are (thanks to the rice & beans), but you could add in a meat substitute if you want something more - I think seitan would be the perfect addition!

*recipe via Dawn Jackson Blatner at The Chopping Block


  1. I am just loving this weather too! I have to admit that a Spring this early in Pittsburgh does freak me out a bit though.

    When I read the title collard green burritos this was definitely not what I expected. That is a good thing. I envisioned sauted greens as an ingredient.

    This way is much better! Love how fresh and healthy they are!

  2. I love this idea! The collard greens are a genious healthy alternative to floury tortillas! I must try this!

  3. @Annie Oakley's Kitchen: The weather's definitely freaking me out a bit, too! Although it's quite lovely, I'm *really* hoping it's not a sign that a horrid, nasty summer is on its way.

    I'm not a huge fan of cooked collard greens (I've only really ever liked them when they were soaked in bacon grease, which isn't exactly the healthiest), but they are really quite fabulous raw. They're the perfect burrito vehicle!

    @Amy: Yes! It cuts down on so many calorie & lightens up the meal. The greens also give a nice crunch to the dish, which I really like.


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