Collard Burritos w/ Chili Sweet Potatoes & Raw Cilantro Lime Cauliflower Rice + Baked Platanos Maduros (oil-free, low-fat)
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 2-4
- Category: Entree
- Cuisine: Vegan
Ingredients
Chili Sweet Potatoes
- 2 large sweet potatoes, diced into 1/4″ cubes.
- A bowl of water
- 1/2 tbs chili powder
Black Beans
- 2 cups cooked black beans (see notes)
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp chili powder
- 1/8 tsp onion powder
Cilantro Lime Cauliflower Rice
- 2 cups cauliflower florets
- 1/3 cup fresh cilantro, finely chopped
- Juice of 3/4-1 lime
- 1 tsp garlic powder
- 2 green onions, thinly sliced and white ends removed
- Black pepper and healthy raw green salt substitute
Baked Platanos Maduros
- 2 large plantains, ripe and black in color
Additional ingredients
- Avocado, sliced
- Cherry tomatoes, halved
- Mini peppers, sliced
- Organic non GMO corn kernels
- 4-6 collard green leaves
Instructions
Collard Green Leaves
- Lay out your leaf on a flat surface, underside facing up.
- Take a sharp (not serrated) knife and angle it down and into the stem.
- Shave through the stem from the leaf horizontally, and make sure you are cutting away from yourself. You want to do this so you can roll and fold your collard leaf without it cracking and splitting.
- Shave down the stem once more, until it is pretty flat all the way down.
- The leaf should will roll easily. If it does, shave the stem a bit more. It is hard to put into words, but once you get to making these yourself, you will get a feel of what I mean.
Chili Sweet Potatoes
- Wash and dice the sweet potatoes into 1/4″ cubes. I generally don’t peel my potatoes unless they are not organic.
- Place into a bowl of water and soak for 10 mins.
- Drain and place back into the bowl. Douse with 1/2-3/4 tbs chili powder, as much as you’d like!
- Place onto a parchment lined baking sheet and bake at 350F for 40 mins, mixing halfway through.
Black Beans
- Add the spices into the beans and mix well.
- If desired, heat on stove.
Cilantro Lime Cauliflower Rice
- Place washed and dried cauliflower florets into a food processor and pulse until it has the texture of rice.
- Transfer to a large bowl and mix in the remaining ingredients.
- Let it sit for at least 15 minutes.
Baked Platanos Maduros
- Preheat oven to 450 F and prepare a baking sheet with parchment paper.
- Open and slice the plantains in rounds about 1/2″ thick. To open, cut the ends off, then a shallow slice through the peel lengthwise.
- Bake for 10 mins, flipping halfway through.
Assembly
- Add in a cauliflower rice, sweet potatoes, beans, tomato, peppers, corn and avocado. Try not to overstuff the burrito!
- Roll the bottom of the leaf up and away from you and all around the filling.
- Tuck in the sides of the leaf (right and left), then continue rolling until all the way around. Keep it tight so the filling doesn’t fall out.
- With a tight grip on the wrap, carefully slice it in half. If needed, add a toothpick to hold it together.
- Serve with platanos maduros.
Notes
Black Beans from scratch:
-Take 1-2 cups dry black beans, and pick out any debris.
-Rinse until water runs clear.
-Place into a large bowl and add in 3x its amount in water or vegetable broth (1 cup beans : 3 cups liquid)
-Soak overnight, or about 8 hours.
-The next day, drain the water and place into a large pot with 1 white onion, peeled and quartered.
-Bring to a boil over high heat, then reduce to a simmer and cover for 30 minutes. -Remove lid and skim off any foam. Cover the pot with the lid slightly ajar and allow it to simmer for 3-5 hours, depending on how soft you would like your beans. -Remember to add water as needed, you want keep the beans submerged in water. Stir occasionally.
-Once cooked, cool the beans, place into sealed containers and transfer into the refrigerator (with their liquid). Store for one week or freeze for up to three months.
Find it online: https://staging.naderboraie.com/2015/04/collard-burritos/