Vegan Collard Green Burritos

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It’s time to transform Raw Vegan Taco “Meat” into something tasty! Vegan burritos, anyone?

Burritos: Their Origins

There is no definitive answer to the question of who invented the burrito or when, but several theories place its origins in Mexican cuisine. Around the 1950s, the concept was introduced to the US. Since then, it has grown in popularity. How can you go astray with tasty ingredients stuffed into a tortilla? In this case, it’s a collard “tortilla.”

How to make Collard Green Burritos

This recipe is easy to make! This recipe is easy to make and only requires eight ingredients, as well as 30 minutes.

The recipe starts with large, fresh collards that are stuffed with a variety of tasty ingredients: Walnut Taco Meat, Vegan Mexican cheese spread, avocado, cilantro, onions, Red Salsa, and sprouts.

Roll the tortilla into a wrap and enjoy. Lunch can be so easy and delicious.

Ingredients

  • 2 cups Raw Walnut Taco “Meat” *
  • Use 3/4 cup Mexican Cheese Spread (or similar store-bought spread)
  • Four large collard greens*, as big and fresh as possible
  • Alfalfa sprouts, broccoli, or radish Sprouts: 1 cup
  • 1 cup fresh cilantro
  • Half a small avocado
  • Pickled red onion or thinly sliced Radish (1/2 cup)
  • Half a cup of Red Salsa (or store-bought)

Instructions

  • If you haven’t done so already, prepare vegan taco meat spread and cheese. We used the same recipe as the spread but added some hot water to thin it. You don’t want to make the burritos extra messy by slicing the cheese too thin.
  • Cut off the large stems from the collard green leaves. Use a knife and thinly shave the stem remaining at the base of the collard greens to make them pliable.
  • Add a collard leaf to a cutting board. Top with 1/2 cup taco meat (raw), 1/4 cup sprouts (or radish), a few slices of avocado (or pickled onion), Red Salsa, and Mexican Cheese Spread (see photo).
  • Roll the collard leaf end lengthwise over the fillings. Fold the ends, roll them again, and then place the wrap, seam side down, on a plate. Repeat the previous step using the remaining collards and fillings.
  • Fresh is best. Refrigerate leftovers for up to two days.

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