Burritos can be green! Collard Burritos, that is. So, maybe this isn’t the most creative thing we’ve done, but it is super satisfying and as guilt-free as it gets. You can make these pretty much any time because it takes a very long time for collard to look sad in your fridge and it works with mixing the most random ingredients. Breakfast burritos are encouraged, of course.
Full disclosure, this past year Diana became mostly gluten free. Nixing the flour tortilla for the burrito and embracing any and all grains tossed in here keeps it easy and hearty. We love it.
Obviously, we have opinions about hot sauce. Cholula almost always goes on our eggs and Valentina is for tacos and burritos, sriracha goes with anything asian-y. Bottom line — keep it easy, keep it healthy and eat burritos. And always add hot sauce.
- 2 large collard green leaves
- ½ cup corn kernels -- obviously fresh are amazing, but frozen are easy and absolutely do the trick
- ½ cup salsa -- make your own or use your favorite store bought
- 1 scallion, thinly sliced -- white and light green parts only!
- 1, 8-ish ounce chicken breast, cooked and cubed or shredded
- ½ cup cooked black beans -- whenever we make beans, we make extra and freeze them, but canned beans are an acceptable substitution
- ⅓ cup shredded queso fresco or cotija cheese
- 1 cup GRAINS -- we used a mix of wild rice and millet, but honestly, ANYTHING works.
- Hot sauce, obviously
- Lay your collard greens smooth side down. With a paring knife or peeler, shave the central rib down until it is almost as flat as the leaf. This will help the collard be pliable enough to WRAP without snapping. Cut off any of the stem that extends past the end of the leaf.
- In a large bowl, toss together all of your ingredients. Add a little hot sauce if you’d like, but we prefer to dip.
- With your collard leaf on its side, so the stem is parallel to your body, add ingredients to the middle of each leaf. Wrap the side closest to you over the pile of goodies and push down gently. Fold the sides up and then tuck and roll, folding in any stray corners that pop out along the way. Lay the “burrito” seam side down and cut in half -- this allows for easier access to the goods when you apply hot sauce. Enjoy!
- These actually hold leftover for a bit since the collards are hearty. Feel free to make in advance and pack for lunch, but not for longer than 24 hours!
