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