Vegan Beans & Rice Collard Burritos

Vegan Beans & Rice Collard Burritos

I made these collard wraps last night that I am in love with!

I started with these ingredients (for two people): three large collard leaves that I de-stemmed, onion, garlic, dehydrated mushrooms and fresh parsley:

Easy Tomato Collard Wrap Ingredients (Vegan & Gluten-Free)

I also used some chopped tomatoes, some cooked rice and beans and a touch of almond butter (for exact measurements, see recipe below):

Easy Tomato Collard Wraps (Vegan & Gluten-Free)

To make the sauce, I started by water-sauteeing the onions and then adding the mushrooms to re-hydrate:

Easy Tomato Collard Wrap Ingredients (Vegan & Gluten-Free)

The next step was to add the garlic, tomatoes, rice and beans:

A few minutes later when all of the ingredients were hot, I stirred in the herbs and almond butter and set the pot aside:

To prepare the collard leaves, I just blanched them in boiling water for about 30 seconds:

I then poured the contents of the pot into a colander and rinsed the greens with cold water to stop them from cooking. The last step was to lay them onto a board, blot them dry and put some of the sauce onto each leaf:

Easy Tomato Collard Wraps (Vegan & Gluten-Free)

I wrapped them up and served some extra sauce on top. These were soooo good!

Vegan Beans & Rice Collard Burritos

The almond butter in the tomato sauce provided richness that otherwise might have been missing. The beans and rice gave it enough heft to qualify for dinner. This recipe is mildly reminiscent of my Baked Lentil Collard Wraps that I made last year for Thanksgiving, but I like this version much better!

Vegan Beans & Rice Collard Burritos
 
Author:
Recipe type: Main Dish
Cuisine: Vegan
Serves: 2
Ingredients
  • 3 large collard leaves
  • ½ onion, chopped
  • ½ cup dehydrated mushrooms (or ¼ cup fresh mushrooms)
  • 2 cloves garlic
  • 1½ cups chopped tomatoes (salt-free)
  • ½ cup cooked beans (I used pinto beans)
  • ½ cup cooked brown rice
  • ¼ cup fresh parsley, chopped (or 1 teaspoon dried herbs)
  • 2 tablespoons raw unsalted almond butter
Instructions
  1. Prepare the collard leaves by using a sharp knife to cut each side of the leaf off of the primary stem that runs down the middle. You will then have two halves of each large leaf. Discard the stems set leaves aside. Bring a medium pot of water to boil.
  2. In a separate saucepan, heat up two tablespoons of water to boil. Add onion and sauté for 2 minutes over medium heat. Add mushrooms and let them simmer for a few minutes or until rehydrated.
  3. Add garlic, chopped tomatoes, beans and rice and stir to combine. Simmer for an additional 3-4 minutes or until contents are hot. Add chopped parsley and almond butter, stir and remove pot from heat.
  4. Place collard leaves in boiling water. Let water come back to a boil and let the leaves cook for about 30 seconds. Remove from heat and pour contents of pot through a colander. Rinse leaves with cold water to stop them from cooking.
  5. Lay collard leaves on a cutting board and blot to dry. To make the wraps, simply place about ¼ cup of the tomato mixture onto each leave and roll up. Serve with any extra tomato sauce on top.

Vegan Beans and Rice Collard Burritos

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Comments

  1. Robyn :) says

    I bought some collard greens for an ETL recipe and should have enough left to try this.

    I noticed you had wild rice. I bought some from the bin at Whole Foods but am not really sure how to cook it. I know how to make minute rice, but not anything else. How much water per rice and how long is the cooking time??

    Looking forward to seeing you in a few weeks 🙂

    • says

      Hi Robyn! Wow, you are very observant. I did mix wild rice with my brown rice in this mix. I don’t cook wild rice any differently from brown rice, I just throw them both in my rice cooker and let it go (takes about 45 minutes). I do rinse both of them first before cooking them. I think it’s about 3 cups of water to 1 cup of rice. Yes, see you soon!

  2. Robyn :) says

    Okay, I had to tell you this, too… I bought a Blend-tec!! Dirt cheap, too. Well, not that cheap, but it is refurbished and considerably less than a new one. I am excited to be able to try more recipes, expecially nut based sauces!!

  3. says

    This recipe is simply fantastic! Looks so hearty from the filling but light at the same time because you used collard wraps.

    Good thinking on your blogging schedule. I’ve transistioned to a “every other day” posting routine- I was doing almost everyday for a while but it’s exhausting and I’d rather have high quality posts that a high quantity :o). You just have to do what’s right for you!

    Poor juicer 🙁

    • says

      Thanks Gabby! I LOVE your blog and admire what you do so I’m happy I’m not the only who can’t keep up with a daily schedule. It’s so much work! I love it, but it takes a ton of time. Truly a labor of love…

      • says

        Ahhhh you read my blog?? I just did a little happy dance 🙂 I really love your blog as well, and clearly I love your food so that just made my day!

        • says

          Hi Gabby! I was inspired by your awesome post on soaking grains recently. I think we have a lot in common when it comes to food and health, a lot of what you write resonates and inspires me. Hugs, Carrie

  4. Laura S. says

    Do whatever you need to do to keep yourself healthy and sane, Carrie 🙂 I give bloggers a TON of credit for finding the time, energy, and creativity to come up with new posts on a regular basis but you do a fantastic job on all fronts!

    P.S. Is the mint flavor strong in this recipe? I am not a huge fan of mint in savory foods(just with chocolate!) so I’m wondering if I could sub something else. Mexican spice maybe? Nice idea to add almond butter!

    • says

      Thanks Laura, your comments are so encouraging. 🙂 In regards to the mint in my recipe, I think it gives the dish a Moroccan-esque flavor, but you could definitely substitute another herb or spice. I would personally substitute with cilantro since the recipe uses beans and rice and that would give it a Mexican flair. Let me know if you make it and how it turns out with your changes.

  5. Elisabeth says

    Dr. Greger is the bomb! I especially admire him as the only healthy food-promoting person out there who hasn’t become a brand. For me, this gives him the most credibility. He’s funny, smart, compassionate and unique. What a mensch! I’ve learned so much from his videos.

  6. says

    I was in a VegNews Twitter chat with Dr. Greger some time ago, and he mentioned that collard wraps of this kind were a favorite of his. It sounded delicious at the time, and it still does! I love your rendition.

    • says

      Thanks Gena! I remember that Twitter chat, it was awesome. For some reason, I must have missed Dr. G’s mention of collard wraps then, but I’m so glad he inspired me to try them, they are yum. 🙂

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