SWEET POTATO COLLARD GREEN BURRITO #SWEET #POTATO #COLLARD #GREEN #BURRITO

Once in a while I spend months planning recipes in advance. currently, i've soups, stews and different pre-Thanksgiving consolation-meals recipes on the listing. however the ones matters will should wait due to the fact my Farmhouse box showed up this week with corn, peppers, tomatoes, and collard greens that have been massive as my head. So i used to be left with the plain un-planned choice – a Collard green Burrito! – and because it’s fall, I decided to stuff some roasted candy potatoes in here too.

This collard green burrito recipe has some additives – they’re all easy to make and may be made in advance, but it does take a touch time to gather your “fillings bar.”

Of direction, you could fill those with some thing you want to stuff your burrito with… in case you don’t have tomatoes, you could use store offered salsa, or if you don’t experience like making rice, make cauliflower rice. Of route, avocado or guacamole could be a great addition right here as nicely.

when you’ve picked your fillings, stuff them internal a collard leaf and wrap all of it up! First, blanch a massive collard leaf a little so it’s pliable. Then, trim off the thick a part of the stem, tuck, and roll as you spot here:

I made a light chipotle sauce the use of Greek yogurt for this collard green burrito. For a vegan option, use the cashew-based sauce from this recipe. happy stuffing!

Sweet Potato Collard Green Burritos

Skip the tortillas and make these fun gluten-free burritos stuffed with sweet potatoes, brown rice, black beans, fresh corn salsa, and chipotle yogurt. Skip the yogurt or use this cashew sauce.

Ingredients

1. 1 medium sweet potato, cubed
2. 1 teaspoon extra-virgin olive oil
3. ½ teaspoon chili powder
4. 2 cups cooked brown rice, lightly salted
5. 1½ cups cooked black beans, drained, rinsed, lightly salted
6. 6 to 8 large collard green leaves
7. Sea salt & freshly ground black pepper

Corn salsa:

1. Kernels from 2 ears of corn (about 1½ cups)
2. 2 small tomatoes, diced
3. ⅓ cup red onion, diced
4. 1 garlic clove, minced
5. 1 tablespoon fresh lime juice
6. 1 teaspoon extra-virgin olive oil
7. Sea salt
8. Chipotle yogurt: (vegan version: use the sauce from this recipe)
9. ½ cup plain Greek yogurt
10. 2 teaspoons chipotle paste or 1 canned chipotle pepper, blended*
11. 1 teaspoon lime juice
12. 1 teaspoon extra-virgin olive oil
13. Sea salt

Onions & peppers:

1. 1 teaspoon extra-virgin olive oil
2. ½ medium yellow onion, sliced
3. 1 green bell pepper, sliced into strips
4. 1 teaspoon oregano
5. ½ tablespoon lime juice
6. 1 garlic clove, minced
7. sea salt & freshly ground black pepper

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the sweet potato cubes onto the parchment paper and toss with the olive oil, chili powder and generous pinches of salt and pepper. Roast for 25-35 minutes, or until the sweet potatoes are tender and nicely browned.
2. Make the corn salsa: In a medium bowl, mix together the corn, tomatoes, onion, garlic, lime juice, olive oil and a few generous pinches of salt. Chill until ready to use.
3. Make the chipotle yogurt: In a small bowl, mix together the Greek yogurt, chipotle paste, lime juice, olive oil and a pinch of salt. Chill until ready to use. (Note: if you’re using a canned chipotle pepper, you will have to blend this sauce together in a food processor).
4. Make the onions & peppers: Heat the 1 teaspoon of olive oil in a medium skillet over medium heat. Add the onion and a few pinches of salt and pepper and cook until it begins to soften, about 2 minutes. Add the peppers and continue to cook until lightly browned, about 8 more minutes. Stir in the oregano and lime juice, and then add the garlic. Remove from the heat and set aside.
5. In a deep skillet, bring 1 to 2 inches of water to a boil. Reduce the heat to a simmer and, one at a time, dip each collard green leaf in the water until just softened, about 10 to 20 seconds, or until bright green. Set on towels to dry.
6. Assemble the burritos: Trim the thick part of the stem from the collard leaves. Fill each burrito with some of the sweet potatoes, brown rice, black beans, and onions & peppers. Add a dollop of corn salsa and chipotle yogurt and wrap like a burrito (see photos). Serve with any extra sauce on the side.

Notes

*Note: you can add more chipotle depending on the level of spice that you like.

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