Sweet Potato Collard Green Burritos
 
 
Skip the tortillas and make these fun gluten-free burritos stuffed with sweet potatoes, brown rice, black beans, fresh corn salsa, and chipotle yogurt. Skip the yogurt or use this cashew sauce.
Author:
Recipe type: Main dish
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 garlic clove, 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.
Recipe by Love and Lemons at https://www.loveandlemons.com/sweet-potato-collard-green-burrito/