Sweet Potato Collard Green Burrito

Ditch the tortillas and make this veggie-centric collard green burrito filled with spicy sweet potatoes, fresh corn salsa, and chipotle yogurt. Yum, yum.

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 – a Collard Green Burrito! – and because it’s fall, I decided to stuff some roasted sweet potatoes in here too.

This collard green burrito 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, or if you don’t feel like making rice, make cauliflower rice. Of course, avocado or guacamole would be a welcome addition here as well.

Once you’ve picked your fillings, stuff them inside a collard leaf and wrap it all up! First, blanch a large collard leaf a little so it’s pliable. Then, trim off the thick part of the stem, tuck, and roll as you see here:

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

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Sweet Potato Collard Green Burritos

 

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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: Jeanine Donofrio

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.

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