Sweet Potato Collard Green Burritos

Sweet Potato Collard Green Burritos

Sometimes I spend months planning recipes in advance. Currently, I have soups, stews and other pre-Thanksgiving comfort-food recipes on the list. But those things will have to wait because my Farmhouse box showed up this week with corn, peppers, tomatoes, and collard greens that were big as my head. So I was left with the obvious un-planned choice: Collard Wrap Burritos! – and because it’s fall, I decided to stuff some roasted sweet potatoes in here too.

Sweet Potato Collard Green Burritos

This recipe has a few components – they’re all simple to make and can be made in advance, but it does take a little time to assemble your “fillings bar.”

Of course, you can fill these with whatever you like to stuff your burrito with… if you don’t have tomatoes you can use store bought salsa, if you don’t feel like making rice make cauliflower rice, and of course avocado or guacamole would be a welcome addition here.

Sweet Potato Collard Green Burritos

Whatever you like, stuff it and wrap it up. Start with a large collard leaf blanched a little so it’s pliable, trim off the thick part of the stem, tuck and roll as you see here:

Sweet Potato Collard Green Burritos Sweet Potato Collard Green Burritos Sweet Potato Collard Green Burritos

I made a light chipotle sauce using Greek yogurt. For a vegan option, use the cashew-based sauce from this recipe. Happy stuffing!

Sweet Potato Collard Green Burritos

Sweet Potato Collard Green Burritos
 
Serves: serves 4
Ingredients
  • 1 medium sweet potato, cubed
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon chili powder
  • 2 cups cooked brown rice, lightly salted
  • 1½ cups cooked black beans, drained, rinsed, lightly salted
  • 6 to 8 large collard green leaves
  • Sea salt & freshly ground black pepper
corn salsa:
  • kernels from 2 ears of corn (about 1½ cups)
  • 2 small tomatoes, diced
  • ⅓ cup red onion, diced
  • 1 garlic clove, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon extra-virgin olive oil
  • sea salt
chipotle yogurt: (vegan version: use the sauce from this recipe)
  • ½ cup plain Greek yogurt
  • 2 teaspoons chipotle paste or 1 canned chipotle pepper, blended*
  • 1 teaspoon lime juice
  • 1 teaspoon extra-virgin olive oil
  • sea salt
onions & peppers:
  • 1 teaspoon extra-virgin olive oil
  • ½ medium yellow onion, sliced
  • 1 green bell pepper, sliced into strips
  • 1 teaspoon oregano
  • ½ tablespoon lime juice
  • 1 clove garlic, minced
  • sea salt & freshly ground black pepper
Instructions
  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the sweet potato cubes onto the parchment paper and toss with the olive oil, chili powder and generous pinches of salt and pepper. Roast for 25-35 minutes, or until the sweet potatoes are tender and nicely browned.
  2. Make the corn salsa: In a medium bowl, mix together the corn, tomatoes, onion, garlic, lime juice, olive oil and a few generous pinches of salt. Chill until ready to use.
  3. Make the chipotle yogurt: In a small bowl, mix together the Greek yogurt, chipotle paste, lime juice, olive oil and a pinch of salt. Chill until ready to use. (Note: if you’re using a canned chipotle pepper, you will have to blend this sauce together in a food processor).
  4. Make the onions & peppers: Heat the 1 teaspoon of olive oil in a medium skillet over medium heat. Add the onion and a few pinches of salt and pepper and cook until it begins to soften, about 2 minutes. Add the peppers and continue to cook until lightly browned, about 8 more minutes. Stir in the oregano and lime juice, and then add the garlic. Remove from the heat and set aside.
  5. In a deep skillet, bring 1 to 2 inches of water to a boil. Reduce the heat to a simmer and, one at a time, dip each collard green leaf in the water until just softened, about 10 to 20 seconds, or until bright green. Set on towels to dry.
  6. Assemble the burritos: Trim the thick part of the stem from the collard leaves. Fill each burrito with some of the sweet potatoes, brown rice, black beans, and onions & peppers. Add a dollop of corn salsa and chipotle yogurt and wrap like a burrito (see photos). Serve with any extra sauce on the side.
Notes
*note: you can add more chipotle depending on the level of spice that you like.

Sweet Potato Collard Green Burritos


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

4 comments

  1. Kat from Www.cattivakat.com on said:

    Thank you for sharing. Looks delicious!

  2. Wow, these look amazing. I do TrimHealthyMama, and these would be an “E” fuel (carbs). Can’t wait to try them. As a Southern gal, I love my collard greens!

  3. Wow.. it seems to be a fantastic blog..one could read them all without blink an eye.. good to know such meals that could help a lot..love the blog and the blogger.. really thankful for providing such valid information.Just amazing .. I love to eat all of the above foods. I appreciate your post over healthy foods.. Thanks

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: