Low Carb Vegan Collard Green Burrito

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$0.00 Cooking Fee
Serving Size: 1 burrito
Diets: Egg Free, Gluten Free, Keto, Lower Carb, Refined Sugar Free
Recipe adapted from:
Fit Men Cook
This seasoned vegan "meat" (mushroom and walnuts) burrito is wrapped in collard greens and stuffed with vegan cheese, avocado, and pico de gallo, for a lower carb, vegan option alternative to a traditional burrito.
https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/
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https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Wash the collard greens then remove the bottom stem. Flip the leaf over to show the protruding spine of the collard green. Carefully run your knife along the backside to trim/shave the large stem which will make it easier to roll without breaking. Repeat for the leaves. Bring a large pot of water to a boil. Add the leaves and parboil for 20 seconds to 1 minute, or until the leaf turns vibrant green and the large part of the stem is a bit more bendable. IMMEDIATELY place the leaves in a large bowl of ice water to preserve the green color AND to stop the leaves from cooking.
  • Add the walnuts, mushrooms and garlic to a blender or food processor.  Pulse blend to create a meaty mince-like texture.
  • Place a skillet on medium high heat.  Once hot, add olive oil and onions and sauté until the onions turn brown and translucent, about 5 to 7 minutes. Add the veggie meat and chop it up while it cooks. Then add the green chili, lime juice, and chili powder.  Season to taste with sea salt & pepper and cook for about 5 – 7 minutes.  Set aside once finished.
  • Stack 2 leaves on a plate or cutting board.  Pat them dry with a paper towel.  Then add the veggie meat, pico de gallo and avocado.  Fold in the sides and roll it up.  Repeat for remaining burritos.

Cook Times

Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time30 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 20 collard green leaves
  • 2 1/2 tablespoon extra virgin olive oil
  • 1 white onion large, sliced
  • 2 1/2 cup walnuts
  • 5 cup portobello mushroom roughly chopped
  • 3 clove garlic
  • 4 tablespoon green chile diced
  • 5 teaspoon chili powder
  • 1/2 teaspoon Kosher salt more or less to taste or preference
  • 1/2 teaspoon freshly ground black pepper
  • 20 tablespoon pico de gallo
  • 2 avocado large, sliced
  • 20 tablespoon shredded vegan cheese

Cooking Tools Required

12-inch nonstick skillet, 5-quart saucepot, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives, Top Stove
Reheating/Serving Instructions
Heat in the microwave on medium power until heated through. Wrap may become a bit softer than when originally cooked.

Nutrition

Calories: 417kcal | Carbohydrates: 23g | Protein: 8g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 600mg | Potassium: 564mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1460IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 2mg

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