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Collard Green Wrap with Sweet Potato and Chipotle Black Beans

vegan collard green wraps

Vegan Collard Greens Wrap with roasted sweet potato, chipotle black beans, seared tofu ( or chicken), avocado and a flavorful chipotle lime dressing.

Scale

Ingredients

  • 4 extra large collard green leaves
  • 1 yam, diced ( 23 cups)
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup seared tofu (or cooked shredded chicken )
  • 1 can black beans, drained
  • 1/4 tsp Chipotle powder ( or chili powder)
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 Avocado, sliced
  • ¼ cup chopped Cilantro

Chipotle Lime Vinaigrette:

  • 2 Tablespoons lime juice
  • 2 Tablespoons olive oil
  • 1 teaspoon agave or honey
  • ⅛ teaspoon salt
  • 1/4 tsp chipotle powder

Instructions

Preheat oven to 425F

Toss yams with olive oil and season with salt and pepper and roast until tender and crispy, about 25 minutes.

Remove tough stems from collard greens ( see photos) and quickly blanch in boiling salted water, for about 30 seconds. Pat dry.

Cut tofu into strips or cubes and sear tofu in a little olive oil, seasoned with salt and pepper.

Heat the black beans and season with salt, chipotle and cumin.

Slice the avocado and chop the cilantro. Whisk together the dressing in a small bowl.

Assemble the wraps, dividing ingredients among the 4 leaves and wrap up tightly like a burrito. Serve with the dressing and spoon it inside for a burst of flavor.

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