“The Collard is the New Tortilla”… Burrito

I’m tellin ya. It’s true. Found these enormous fresh Collards at the Farmers Market and immediately thought “burritos!” Weird, I know, but I’m weird so it makes sense.

I didn’t actually even make these burritos for dinner. I stuffed them full of other leftovers and ate on them throughout the week. They are these perfect little veggie packed packages of yummines, delicious hot or cold.

It’s also a great way to get rid of leftovers that nobody likes to eat plain (ie beans and quinoa…)

Anyhoo, not totally sure how to do this up as a recipe since you can literally stuff them with anything you like! Think of this as more of a Collard burrito instruction book/guideline…

First, you take your huge, fresh, gorgeous collards. Wash them well and pat dry.

Then you heat up a large pan of water to a simmer. I like to add a little salt here to flavor the collards. Place your collards in the water and let them simmer for about 1min on each side. Remove from the water and let them cool so that you can handle them.

Now comes the fun part: stuffing them!! I recommend you set up a surface with all of your collards and stuffing ingredients to make it easier on yourself.

For these I used (roughly): 2c cooked quinoa, 1.5c black beans, 1c salsa, 1 avocado, 3/4c cheese, 1/4c sour cream, pickled carrots and it made 8 burritos.

Place the Collard Tortillas like so and kind of line your ingredients in rows along the wise side of the Collard. This helps when you go to roll it!

This is a fun series of pictures to look at, IMO, because you get to see how the burrito is created! So I didn’t want to interrupt it with too many words…

Once the burrito is stuffed to your liking, fold in the ends and start to roll it into your burrito, gently compacting the filling as you go.

Ta da! Success. Now eat one or two and stir the rest for lunch on the go🥰

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