Easy grain-free, gluten-free, plant-based burritos made with black beans and collard leaves! Stuffed with veg and topped with beet salsa and tahini drizzle.
This morning I posted on Instagram and asked how everyone’s Wednesday was going.
Which is all fine and good, except that it’s Tuesday.
It’s the last day of travel for us here in California, and if you can’t tell, I’m sort of losing track of the day and time.
Yesterday we saw Napa Valley and today we drive to Sonoma and then on to San Fransisco!
But really, vacation brain or not, how could I forget a “Taco Tuesday”, particularly when I have such a killer Mexican-inspired recipe to share with you?
You’re going to love these Black Bean Collard Burritos stuffed with a mix of raw and roasted veggies and topped with a fun and fresh Beet Salsa!
I love using sturdy collard leaves to create an easy grain-free, gluten-free, veg-full alternative to your typical Mexican wrap.
Confession: I’ve never had a burrito from Chipotle.
Something about the sheer mass of that rolled flour tortilla oozing with toppings and condiments always stressed me out just looking at it.
If you’re looking for a lighter variation on Mexican that makes you feel fresh and healthy during and after eating, these Black Bean Collard Wraps are for you!
I packed them with red cabbage, roasted broccolini, avocado, and cilantro, but feel free to add in your own roasted and raw veg-variations.
Some ideas that I think would be yummy are shredded carrots, cherry tomatoes, or roasted sweet potatoes.
Yes, yes, I’m still in my beet phase.
Let me tell you, it’s been hard to be away from them while traveling this week.
We stopped at a Whole Foods a few days back for a classic brown box lunch, and when I saw those steamed ruby chunks under the haloed light of the salad bar, well, friends, it was pretty much the most beautiful thing I’ve seen the whole trip.
Naturally, I piled beet chunks into a separate brown box and happily enjoyed them solo on the car ride home.
I’m a firm believer in listening to your body’s cravings, and right now my body is craving BEETS.
You too?
If you haven’t tried black beans and beets together, it truly is a uniquely delicious combination!
I’ve been making variations of these Black Bean Collard Burritos for a while now.
In the old days, I used to add in a serving of roasted beets with my favorite salsa to get that beet-y spicy pairing.
So you can imagine how excited I was when I found out that Love Beets created a new Beet Salsa!
This salsa has beautiful red chunks of beet with the perfect blend of sweetness and heat.
You’re going to love it inside these veg-filled burritos or by itself!
Enjoy these Black Bean Collard Burritos with Beet Salsa whenever you’re craving a veg-centric lightened up version of your Mexican favorite.
To add a bit more protein, try adding cooked quinoa or brown rice in as the base with the black beans for a heartier version.
I love to dress my burritos up with lots of tahini, cilantro, and beet salsa!
If you can’t find Love Beets Beet Salsa near you, try substituting your favorite salsa instead and adding roasted diced beets in to get that same mix of earthy and spicy flavor.
For anyone who isn’t as obsessed with collards as I am, feel free to sub your favorite gluten-free tortilla or throw this all into a bowl with kale or lettuce to make a burrito bowl!
If you make these Black Bean Collard Burritos with Beet Salsa, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more wrap inspiration, check out my Rainbow Hummus & Collard Avocado Wraps, Curried Cranberry Apple Pecan Chickpea Salad Cups and Green Chickpea Salad Collard Wraps.
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Black Bean Collard Burritos with Beet Salsa
- Total Time: 30 mins
- Yield: 2-3 wraps
- Diet: Vegan
Description
Easy grain-free, gluten-free, plant-based burritos made with black beans and collard leaves! Stuffed with veg and topped with beet salsa and tahini drizzle.
Ingredients
- 1 bunch collard greens, rinsed and patted dry with woody stems removed
- 1 15-oz can black beans, drained and rinsed
- 1/2 tsp cumin
- pinch of coriander
- 1 bunch broccolini, stalks trimmed about 1/2 way up
- Himalayan sea salt
- avocado oil spray (optional)
- 1 package Love Beets Beet Salsa (or sub your favorite salsa of choice if you can’t find)
- 1/2 head of red cabbage, thinly sliced/shredded
- 1 avocado, sliced
- 1/2 cup cilantro, roughly chopped
- 1/4 cup runny tahini
- white sesame seeds
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Add the trimmed broccoli to the pan in an even layer with space between florets. Spray with optional avocado oil and bake them for 10-12 minutes, or until vibrant green and fork tender. Remove from the oven and set aside.
- Add the black beans, cumin, and coriander to a small pan over medium heat and heat for about 5 minutes, until warm and fragrant. Cover and set aside.
- Wash and dry the collard leaves and remove the woody stems. Use a knife to trim the protruding thick core from the center of each leaf by shaving it flush to the leaf surface.
- To assemble to wraps, spoon the warm black bean mixture and roasted broccoli into the center of each collard wrap and top them with sliced red cabbage, avocado, and cilantro. Garnish with a big spoonful of Beet Salsa, a drizzle of runny tahini, and a pinch of white sesame seeds. Serve immediately!
- Store the leftovers separately in the refrigerator for 3-5 days and reassemble before serving.
Notes
Recipe adapted from The Rawsome Vegan Cookbook
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Wrap, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free
This post is brought to you by Love Beets, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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