Now that we’ve made BQQ Quinoa Meat and the ultimate Vegan Cheese Sauce we are ready to make the perfect healthy Mexican burritos that wont break your diet! This is the perfect to go lunch filled with greens and tons of nutrients and fibre.
A perfect healthy and fresh burrito guilt free! This recipe is dairy and gluten free and completely delicious.
Place ingredients in the middle of the wrap. Roll tightly fold edges in and keep rolling. Place on a plate with the sim facing down to prevent the wraps from unrolling.
Collard Green Burritos
Prep Time: 25 min
Cooking Time: 5 min
5-6 Green collard greens leaves
1 Cup pinto beans
1-2 Cup Bqq quinoa meat ( Find my recipe here)
1/2 Cheese Sauce ( Find my recipe here)
2 plum tomatoes , finely chopped
1/2 white onion, finely chopped
1 handful chopped parsley
Juice of 1 Lemon
1 tsp salt
In a bowl combine tomatoes, onion, parsley lemon and salt. Mix until well combined. ( This is your pico de gallo mix)
Prepare your collar green wraps by trimming the spine of the collard greens. Place collard green leaves on a cutting board and cut off the large stems at the base of the leaf. Use a small knife to thinly shave the remaining stem at the base of the collard green can easily fold.
Heat 1/2 cup of water in a large skillet and bring to boil. Lower temperature and place one collard green leaf at a time and steam for 30 sec to 1 min. Until collard wrap turns vibrant green and soft. Repeat with all remaining wraps.
Place each wrap over a kitchen towel to remove the water excess. Transfer to a chopping board and place your fillings in 2/3 of the wrap. Add 1/4 cup taco quinoa meat, 1/4 cup pico de gallo mix, few slices of avocado, 2-3 spoonfuls of pinto beans and 1-2 spoonfuls of the cheese sauce.
Roll one end of collard leaf over the fillings lengthwise and then fold the ends in, roll again until you get a tight burrito. Place wrap seam-side down on a serving plate. Repeat repeat with all the wraps.
Store in an airtight container for up to 2 days.