Best Collard Wrapped Bean Burritos Recipes

VEGAN COLLARD GREEN BURRITOS

Steps:

• Prepare vegan taco meat and cheese spread if you haven't already. For the cheese spread, we used the recipe for the spread and added a little hot water to thin. Be careful not to get the cheese too thin or it will make for extra-messy burritos.
• Place washed collard green leaves on a cutting board and cut off the large stems at the base. Then use a knife to thinly shave along the remaining stem at the base of the collard green to thin until pliable (this helps ease the rolling process).
• Place a collard green leaf on a cutting board and top with 1/2 cup raw taco meat, 1/4 cup sprouts, 1/4 cup cilantro, a couple slices of avocado, pickled onion (or radish), and a few spoonfuls Mexican Cheese Spread and Red Salsa (see photo).
• Roll one end of collard leaf over the fillings lengthwise. Then fold the ends in, roll again, and place wrap seam-side down on a serving plate. Repeat previous step with the remaining collard leaves and fillings.
• Best when fresh. Leftovers will keep covered in the refrigerator up to 2 days.

PALEO COLLARD BURRITO

Steps:

• Fold each collard leaf in half and remove the stems up to the leafy part with a paring knife.
• Fill the large pot with 1 inch of water. Place a steamer insert in the pot and bring to boil. When the steam appears and water starts to boil, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 3 to 4 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.
• Cook bacon in a medium non-stick skillet over medium-high heat until very crispy, 4 to 5 minutes per side. Transfer bacon to a paper towel-lined plate and remove all but 1 tablespoon of bacon drippings from skillet. Reduce the heat to medium. Add the eggs, sprinkle with salt, and cook, scraping the bottom and sides of the skillet with a rubber spatula, until the eggs are cooked through, about 5 minutes. Transfer to a small bowl.
• Stir together the lime juice, avocado, bell pepper, tomato and red onion in a small bowl. Season with salt.
• Assemble the burritos: On a flat work surface, lay out four large leaves, slightly overlapping in a four-leaf clover shape, making a 12-inch wide wrap (It's OK if the wrap is not circular). Sprinkle with salt. Place half of the eggs, half the avocado-tomato mixture and 2 strips of bacon across the leaves about 3-inches from the bottom, leaving a 1-inch border on each side. Place cilantro on top and shape the filling into a tight log. Fold the sides of the wrap over the ends of the filling, then roll up tightly from the bottom. Repeat with the remaining collard leaves, eggs, avocado-tomato mixture and bacon. Cut each in half and serve.

GRILLED VEGGIE BURRITOS

Steps:

• Prepare a grill for medium heat.
• Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
• Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
• To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
• Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
• 2012 Ree Drummond, All Rights Reserved