Posts Tagged ‘Mexican’

I am always excited to try a vegetable as a wrap rather than using the traditional wrap or bread that is usually full of refined carbohydrates. Our bodies thrive off of eating living foods rather than empty carbs, so  ditch the breads and tortillas and try a collard leaf instead! These collard burritos have become my favorite meal. They are so satisfying and packed with flavor and, most importantly, disease-fighting nutrients.

In this recipe you will be able to use your CSA collard leaves, cilantro, and kale. I combine veggies with quinoa, black beans, and mexican spices, and roll them into a wrap. So far collards have been the easiest green to use as a wrap, because they are not as fragile and don’t tear easily.




4-6 large collard leaves washed

1 C quinoa

1 diced orange bell pepper

1/2 small onion diced

1 avocado diced

1 can black beans drained

handful of chopped kale leaves (any variety)

approx 1/2 C extra virgin olive oil

1-2 limes juiced

a handful of cilantro leaves

Mexican seasonings to taste (cumin, smoked paprika, garlic, red pepper, salt & pepper)

Jalapenos to taste





First, begin cooking your quinoa. Quinoa cooks a lot like rice except more quickly, and the measurements are the same….

1 cup quinoa:2 cups water…. bring to a boil, and then turn to low and simmer with lid on until water is absorbed (usually about 10-15minutes).

While that cooks…..

Remove the hard stems from the collards to make them more pliable. Bring a large wok or pot of water to a boil and submerge the collard leaves for only a minute or two. Remove, dry, and set aside. Flash boiling the leaves makes them easier to fold into a wrap. But, it is important to only do so for a minute or two so that the leaf is still durable enough to wrap.


IMG_3428Once the quinoa is done, allow to cool a bit. Then, mix all the other ingredients with the quinoa. Taste the mixture and add any more seasonings or spice that you desire.





Next is the fun part! Wrap your collard leaf with the quinoa filling. Fold the ends in first, wrap, and cut in half. I serve them with salsa.

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You will most likely have some leftover. You can also you your big CSA lettuce leaves as wraps or eat it by itself. Enjoy!!

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