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.

Sweet Potato Collard Green Burrito

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.

Sweet Potato Collard Green Burrito

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.

Sweet Potato Collard Green Burrito

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:

Sweet Potato Collard Green Burrito Sweet Potato Collard Green Burrito Sweet Potato Collard Green Burrito

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!

Sweet Potato Collard Green Burrito

5.0 from 1 reviews
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.

Sweet Potato Collard Green Burritos

9 comments

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Rate this recipe (after making it):  

  1. Kat from Www.cattivakat.com
    10.30.2016

    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

  4. whoa! had to check this out from the picture, wow, what am interesting serving with the collard green wrap, never seen anything like it, also love the sweet potato, black beans and brown rice! Thank you for this!

  5. Hannah
    02.08.2018

    I have been SO impressed with every single one of your recipes I have tried so far, but this one just has to be my new favorite. Absolutely delicious!! I’m talking and out loud “OHHHhhhhhh my god” upon first bite. Bravo!

    • Jeanine Donofrio
      02.08.2018

      I’m SO happy to hear that, yay!! Thank you for sharing 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.