Collard Wrap Burritos
Eating collard greens raw might be considered unconventional by some, but we completely understand and share your enthusiasm! We appreciate their robustness and, thanks to the delicious fillings, we hardly notice the absence of a tortilla.
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 lb. ground beef
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- Kosher salt
- Freshly ground black pepper
- 2 c. Monterey Jack cheese
- 4 large collard green leaves
- 1 c. quartered grape tomatoes
- 1 (15.5-oz.) can black beans, drained, rinsed, and warmed
- 1 c. frozen corn, warmed
- 1 avocado, sliced
- 1/2 c. loosely packed cilantro leaves
- 1 lime, quartered
Instructions
- In a large skillet over medium heat, heat oil. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and return to heat.
- Add chili powder, garlic powder, and cumin to beef and stir to combine. Season with salt and pepper. Add cheese in an even layer over meat and cover until cheese is melty, 2 to 3 minutes more. When cheese is melty, remove from heat.
- Lay a collard green leaf flat on a large cutting board. Using a paring knife, remove thick bottom half of stem. Add 1/4 of the meat mixture, tomatoes, beans, corn, avocado, and cilantro, then squeeze lime juice over the top. Repeat with remaining ingredients.
- To roll, bring bottom of leaf to top of leaf, then fold in sides and roll—like a burrito! Halve and serve.
Tried this recipe?Let us know how it was!